Spaghetti with Mushroom Herb Cream Sauce
The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice!
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 8 ounces | spaghetti |
| 1/4 cup | unsalted butter |
| 4 cloves | garlic, minced |
| 16 ounces | cremini mushrooms, thinly sliced |
| 2 tablespoons | all-purpose flour |
| 1 cup | vegetable broth, or more, as needed |
| 1 teaspoon | dried rosemary |
| 1/2 teaspoon | dried thyme |
| 1/2 teaspoon | dried basil |
| 1/2 cup | heavy cream |
| 1/4 cup | crumbled goat cheese* |
| 1/4 cup | freshly grated parmesan |
| kosher salt and freshly ground black pepper, to taste | |
| 2 tablespoons | chopped fresh chives |
Directions:
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Melt butter in a saucepan over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in vegetable broth, rosemary, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, goat cheese and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more vegetable broth as needed; season with salt and pepper, to taste.
Stir in pasta and gently toss to combine.
Serve immediately, garnished with chives, if desired.
Source: damndelicious.net
