Spaghetti with Mushroom Cream Sauce and a Pasta Blog HopPosted on Mar 2, 2012 | 45 comments
It doesn't get much better than this Spaghetti with Rosemary-Mushroom Cream Sauce. I'm a sucker for the woody notes of rosemary, especially combined with earthy mushrooms and cream. It's a quick and easy yet refined weeknight supper that takes just as long as your pasta to cook. Although I used a box of spaghetti, fresh tagliatelle would be an incredible alternative. To make it an even more substantial meal, add bite-sized pieces of chicken breast (either use leftovers or simmer the chicken right in the sauce for an extra few minutes). It's perfect with a simple side salad.I looked back over my past blog hops (you can check them all out here) and was shocked to find that I hadn't done pasta yet! I can't wait to see what you link up. As usual, I'll be pinning my favorite recipes onto a special pasta blog hop board on Pinterest, which you can follow here.
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 tablespoon butter
- 4 cloves garlic, minced
- 8 to 9 ounces white button mushrooms, sliced
- 1 cup cream
- 1 tablespoon chopped fresh rosemary
- Salt and pepper
- Freshly grated parmesan
- Cook the spaghetti in a large pot of boiling water until al dente. Drain, reserving ½ cup of the cooking water. Set aside.
- Heat the olive oil and butter in a large skillet over medium heat.
- Add the garlic and cook for 1 minute (be careful not to burn the garlic).
- Add the mushrooms and cook, stirring often, until softened, about 10 minutes.
- Lower the heat and add the cream and rosemary. Allow to cook until reduced slightly, about 5 minutes. Add a splash of the reserved cooking water.
- Add the pasta and toss to thoroughly coat.
- Season with salt and pepper and serve with plenty of freshly grated parmesan.