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Rich spaghetti with a creamy mushroom and garlic sauce.
Prep
15 min
Cook
25 min
Total
40 min
Servings
4 srv
Difficulty
Easy
Calories
520 kcal
For 4 serving(s)
Per serving
Bring a large pot of salted water to boil and cook the pasta according to package directions until al dente
While pasta cooks, heat olive oil in a large skillet over medium-high heat and sauté the sliced mushrooms with garlic until golden brown, about 5-7 minutes
Add the white wine to deglaze the pan and let it reduce by half, scraping up any browned bits
Pour in the heavy cream and bring to a gentle simmer, stirring occasionally
Season with salt, pepper, and fresh thyme, then add grated parmesan cheese and stir until melted and creamy
Drain the pasta and add it to the mushroom cream sauce, tossing gently to coat
Divide among serving bowls and garnish with fresh parsley and additional parmesan cheese
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