Creamy Garlic Mushroom Spaghetti
Mushrooms, cream and more garlic than seems reasonable, done in the time the pasta takes.
Serves 4 25 min 21g proteinKid-friendly
VegetarianPastaItalianBudget
Plan it this weekIngredients
- Spaghetti400 g
- Mushrooms500 g
- Cream300 ml
- Brown onion150 g
- Garlic25 g
- Grated hard cheese60 g
- Fresh parsley20 g
- Olive oil20 ml
Method
- Bring a large pot of well-salted water to the boil and start the spaghetti.
- Slice the mushrooms thickly and cook them in the oil over high heat for 8 minutes until browned and dry.
- Add the diced onion and cook for 5 minutes, then stir in the garlic for 1 minute.
- Pour in the cream, let it bubble for 3 minutes, and loosen it with a ladle of the pasta water.
- Drain the spaghetti and toss it through the sauce with the cheese and chopped parsley, then season with plenty of pepper.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 400 g Gluten-free spaghetti instead of Spaghetti
Gluten-free spaghetti can go from al dente to soft quickly, so start tasting a couple of minutes early and keep some pasta water to loosen the sauce.
Swaps are suggestions — check labels if you are cooking for an allergy.
What it costs, and where to buy it
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Not priced
- Spaghetti · 400 g
- Mushrooms · 500 g
- Cream · 300 ml
- Brown onion · 150 g
- Garlic · 25 g
- Grated hard cheese · 60 g
- Fresh parsley · 20 g
- Olive oil · 20 ml