Creamy Mushroom Spaghetti 🍝

Ingredients

• 400 g spaghetti
• 250 g mushrooms, sliced
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• ½ teaspoon Italian seasoning
• ½ teaspoon dried parsley
• Salt and black pepper, to taste
• ½ cup reserved pasta water
• Extra Parmesan and parsley for serving

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente. Reserve about ½ cup of pasta water, then drain.
2. Cook the mushrooms:
   Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until golden and tender.
3. Add garlic:
   Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.
4. Make the creamy sauce:
   Reduce the heat to medium-low and pour in the heavy cream. Add Italian seasoning, salt, and black pepper. Simmer gently for 2–3 minutes.
5. Add Parmesan:
   Stir in the Parmesan cheese until melted and the sauce becomes smooth and creamy. If the sauce is too thick, gradually add a little reserved pasta water.
6. Combine:
   Add the cooked spaghetti to the skillet and toss thoroughly until every strand is coated in the creamy mushroom sauce.
7. Finish:
   Sprinkle with dried parsley and extra Parmesan. Serve immediately while hot.

Tips

• For the richest flavor, let the mushrooms brown well before adding the cream.
• Freshly grated Parmesan melts more smoothly than pre-shredded cheese.
• Add cooked chicken or shrimp if you want extra protein.
• A little freshly ground black pepper gives the creamy sauce a delicious finish.

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4