Creamy Mushroom Spaghetti Recipes

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CREAMY GARLIC HERB MUSHROOM SPAGHETTI



Creamy Garlic Herb Mushroom Spaghetti image

This Creamy Garlic Herb Mushroom Spaghetti is total comfort food! Simple ingredients, ready in about 30 minutes. Vegetarian.

Provided by Pinch of Yum

Categories     Dinner

Time 30m

Number Of Ingredients 11

8 ounces whole wheat pasta (spaghetti, linguine, etc.) - I like DeLallo brand
4 tablespoons butter, divided
3 cloves garlic, minced, divided
16 ounces fresh mushrooms, sliced
2 tablespoons flour (or whole wheat flour)
1 teaspoon herbes de provence
1 1/2 cups milk
salt and pepper to taste
3 tablespoons olive oil
additional 1/4 cup water, broth, milk or cream (optional)
1/4 cup fresh parsley (more to taste)

Steps:

  • Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
  • Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
  • Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
  • Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.

Nutrition Facts : Calories 468 calories, Sugar 8.6 g, Sodium 56.4 mg, Fat 24.3 g, SaturatedFat 9.1 g, TransFat 0 g, Carbohydrate 54.1 g, Fiber 7.2 g, Protein 15.6 g, Cholesterol 32.4 mg

CREAMY MUSHROOM SPAGHETTI



Creamy Mushroom Spaghetti image

This luxuriously creamy mushroom spaghetti recipe is quick, easy, and perfect for those weeknight meals.

Provided by Erren Hart

Categories     Main

Time 20m

Number Of Ingredients 9

1 pound spaghetti
2 tablespoons butter
2 cloves garlic (chopped)
3 shallots (chopped)
8 ounces cremini mushrooms (cleaned and sliced)
1 cup half and half (UK - Single Cream)
Freshly grated Parmesan cheese (for serving)
A good handful of fresh parsley (chopped)
Salt and pepper (to taste)

Steps:

  • Cook the pasta in a large pot of boiling water until quite al dente (it will finish cooking in the sauce).
  • While the pasta is cooking, melt the butter in a large frying pan on medium heat.
  • Add the shallots and cook until transparent (about 3-4 minutes). Add the mushrooms cook for another minute.
  • Add the garlic and cook another minute. Stir in the cream and parsley, lower the heat and simmer gently until thickened (1-2 minutes).
  • Drain the pasta and reserve some of the pasta water.
  • Add the pasta to the sauce and toss to coat, adding the reserved water as needed.
  • Serve immediately with grated cheese.

Nutrition Facts : Calories 401 kcal, Carbohydrate 61 g, Protein 11 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 37 mg, Sodium 49 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

CREAMY MUSHROOM PASTA



Creamy mushroom pasta image

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan, white wine, lemon zest and parsley make this a rich and flavourful dinner

Provided by Esther Clark

Categories     Dinner, Main course, Pasta, Supper

Time 40m

Number Of Ingredients 11

2 tbsp olive oil
1 tbsp butter
1 onion , finely chopped
250g button chestnut mushroom , sliced
1 garlic clove , finely grated
100ml dry white wine
200ml double cream
1 lemon , zest only
200g parmesan (or vegetarian alternative), grated, plus extra to serve
300g tagliatelle or linguini
½ small bunch parsley , finely chopped

Steps:

  • Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
  • Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
  • Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
  • Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.

Nutrition Facts : Calories 681 calories, Fat 51 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

CREAMY MUSHROOM SPAGHETTI SQUASH



Creamy Mushroom Spaghetti Squash image

Great as a side dish for almost any meal... My husband and family love this dish. Also great for kids that don't like vegetables.. My son thinks he is eating spaghetti noodles!

Provided by Lindsey Swanson

Categories     Side Dish     Vegetables     Squash

Time 35m

Yield 4

Number Of Ingredients 7

1 spaghetti squash
½ cup butter
½ onion, chopped
1 teaspoon minced garlic
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
salt and pepper to taste

Steps:

  • Pierce the spaghetti squash all over using a knife. Place squash on a plate and microwave on high until fork tender, about 12 minutes. While the spaghetti squash is cooking in the microwave, melt the butter in a skillet on medium heat; add the onion and garlic. Stir and cook until the onions are soft. Stir in the cream of mushroom and sour cream until combined. Season with salt and pepper to taste, then reduce heat to the lowest setting to keep it warm.
  • Remove spaghetti squash from microwave. Let cool for a few minutes. Use a towel or a pot holder to hold the spaghetti squash and cut lengthwise down the middle and scoop out the seeds with a spoon. Scrape the flesh from the stem to the bottom of the squash using a fork into a bowl. Pour the mushroom mixture from the sauce pan to the bowl and mix together.

Nutrition Facts : Calories 452.1 calories, Carbohydrate 21.2 g, Cholesterol 86.3 mg, Fat 40.6 g, Fiber 0.2 g, Protein 4.6 g, SaturatedFat 23.3 g, Sodium 716.1 mg, Sugar 1.8 g

CREAMY MUSHROOM SPAGHETTI



Creamy mushroom spaghetti image

This luxuriously creamy recipe has only 5 ingredients

Provided by Good Food team

Categories     Lunch, Pasta, Supper

Time 25m

Number Of Ingredients 5

400g spaghetti
6rashers streaky bacon , cut into strips
250g pack chestnut or button mushroom , sliced
200g bag baby spinach
100g gorgonzola or creamy blue cheese , crumbled

Steps:

  • Bring a large pan of water to the boil, then cook the spaghetti according to pack instructions.
  • Meanwhile, fry the bacon in a large frying pan for 5 mins, until starting to crisp. Tip in the mushrooms, then fry for 3 mins until cooked. Drain the pasta and tip into the frying pan along with the spinach and cheese. Toss everything together over a low heat until the spinach has wilted and the cheese melted.

Nutrition Facts : Calories 505 calories, Fat 14 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 24 grams protein, Sodium 1.8 milligram of sodium

CREAMY LEMON-MUSHROOM PASTA



Creamy Lemon-Mushroom Pasta image

This is a lovely creamy, but light, pasta dish. The lemon flavor adds a wonderful bright note to the rich sauce and earthy mushrooms. This is a great meatless entrée or side pasta dish - or add some grilled salmon, shrimp, or chicken if you'd like!

Provided by Rebekah Rose Hills

Categories     Vegetarian Pasta Main Dishes

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package angel hair pasta
1 tablespoon olive oil
1 tablespoon butter
16 ounces sliced fresh mushrooms
salt and ground black pepper to taste
1 tablespoon minced garlic
1 cup heavy whipping cream
1 small lemon, zested and juiced
⅓ cup grated Parmesan cheese, or more to taste
1 tablespoon minced fresh parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, reserving 1 cup of pasta water.
  • Meanwhile, heat oil and butter in a large nonstick skillet over medium heat. Saute mushrooms in the pan, adjusting heat as necessary, until golden brown, tender, and they have released their moisture. Season mushrooms with salt and pepper while cooking. Add garlic and saute until fragrant, about 1 minute.
  • Pour in heavy cream and bring to a simmer until slightly thickened, 2 to 3 minutes. Add in lemon zest and juice. Stir to combine. Stir in 1/3 cup Parmesan cheese until combined and melted in. Taste and adjust salt and pepper to your preference.
  • Add in the cooked pasta and toss in the sauce. Add in some of the reserved pasta water if needed, a little at a time, to thin the sauce so that it coats and sticks to the pasta without being too thick or sticky. It should be a nice creamy consistency.
  • Serve pasta with a sprinkling of minced parsley and an additional sprinkling of Parmesan cheese, if desired.

Nutrition Facts : Calories 481.9 calories, Carbohydrate 39.6 g, Cholesterol 95 mg, Fat 32.2 g, Fiber 4.4 g, Protein 13.7 g, SaturatedFat 17.2 g, Sodium 267.5 mg, Sugar 3 g

CREAMY MUSHROOM SPAGHETTI



Creamy Mushroom Spaghetti image

Rich and creamy and easy to make. Streaky bacon can be subbed for the veggie bacon if desired. This recipe halves or doubles very well.

Provided by PinkCherryBlossom

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

400 g spaghetti
6 slices vegetarian bacon
250 g chestnut mushrooms or 250 g button mushrooms, sliced
200 g Baby Spinach
100 g gorgonzola or 100 g creamy blue cheese

Steps:

  • Cook the spaghetti according to pack instructions.
  • Fry the bacon until crispy and add the mushrooms. Fry for 3 minutes.
  • Drain the pasta and add to the bacon/mushroom mix.
  • Add the spinach and crumble in the cheese. Toss over a low heat until the spinach has wilted and the cheese has melted.

Nutrition Facts : Calories 559.7, Fat 11.5, SaturatedFat 5.4, Cholesterol 18.8, Sodium 506.9, Carbohydrate 90, Fiber 5.6, Sugar 3.4, Protein 24.4

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