Spaghetti with Mushroom Cream Sauce and a Pasta Blog HopPosted on Mar 2, 2012 | 45 comments
I don’t think that it’s an exaggeration to say that growing up we ate pasta every single night with dinner. In today’s carb conscious, diet crazy world that may elicit gasps, but in my Italian-American family it was just the norm. And while I was a picky eater, I never got sick of pasta. My dad – the cook in our family – mixed up the shapes and sauces, served it with chicken parmesan or steak pizzaiola (ok, we also ate a lot of meat and cheese…) and well into my 20s I could not understand how or why anyone would want to cut pasta from their diet. Today my dinners are a bit more diversified, but pasta remains one of my favorite foods.
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.