Spaghetti with Mushroom Cream Sauce and a Pasta Blog Hop

Spaghetti with Rosemary-Mushroom Cream Sauce

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.

4.8 from 16 reviews
Spaghetti with Rosemary-Mushroom Cream Sauce
 
Prep Time
Cook Time
Total Time
 
Rosemary, mushrooms, and cream make for a restaurant-worthy, elegant flavor combination and this dish will be on the table in just 30 minutes.
Author:
Recipe Type: Entree
Yield: 4 servings
Ingredients
  • 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
Directions
  1. Cook the spaghetti in a large pot of boiling water until al dente. Drain, reserving ½ cup of the cooking water. Set aside.
  2. Heat the olive oil and butter in a large skillet over medium heat.
  3. Add the garlic and cook for 1 minute (be careful not to burn the garlic).
  4. Add the mushrooms and cook, stirring often, until softened, about 10 minutes.
  5. 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.
  6. Add the pasta and toss to thoroughly coat.
  7. Season with salt and pepper and serve with plenty of freshly grated parmesan.
Notes
Kosher dairy, Vegetarian


54 thoughts on “Spaghetti with Mushroom Cream Sauce and a Pasta Blog Hop

  1. Manu

    Ohhh yum! Growing up I would have pasta everyday… It would be lunch for us, while we would have meat or fish (and veggies) for dinner. I love pasta… well it couldn’t be otherwise! 🙂

    I would have linked half my blog… it was hard to choose! hehehe

    Have a great weekend Katherine! <3

  2. Heather @girlichef

    Pasta was on our table quite often growing up, too. Though usually it was just spaghetti. But I loved me some spaghetti 😉 Great choice for a hop this week – I know I’ll want to try everything. And I’ll start with that beautiful mushroom cream sauce. NOM!

  3. Willow

    I LOVE a good mushroom sauce, and yours looks great!
    Thank you once again for the invite to link up – as it turns out, I don’t have any shortage of pasta recipes. 😛
    Thanks again for hosting a great hop!

  4. Kimberly

    Oh, umm! I love a good, rich, creamy mushroom sauce and this one sounds amazing! Crimini mushrooms are my favorite, and I’m certain they would be a delicious swap.

    Great recipe … thanks!

  5. Helene Dsouza I Masala Herb

    Hi Katherine!

    I do make the same pasta sauce at times, especialy in the monsoon I made it nearly every week once. Love the button mushrooms with rosemary, they r complimenting each other well. I never tried to add parmesan though, which actualy should be a logical cooking move. I ll surely incorporate it in the future!

  6. Eri

    Well to be honest, sometimes I cut down on pasta.. But you know it’s not for long, I love pasta, I also grew up with pasta..
    Your recipe is gorgeous, Have a nice weekend Katherine!!

  7. sallybr

    Love your blog hob! I tried to add mine, hope it worked, it is more of an Asian pasta, but I made it recently and loved it!

    as to your recipe, mushrooms and cream are a marriage made in heaven!

  8. mjskit

    Oh I do love pasta and its versatility to be topped with so many different sauces, meats, veggies – you name it. Your mushroom and rosemary sauce sounds wonderful and oh SO tasty! Rosemary and mushroom is such a great combination! Have a marvelous weekend and thanks for hosting!

  9. Jonathan

    I’m a sucker for pasta and I can eat it not only every day, but sometimes multiple times a day (that actually happened a week or so ago). I really shouldn’t be looking at this recipe now as my tummy is already making hungry noises… This kind of sauce I usually prefer with Fettuccine, but really anything goes.

  10. Gourmantine

    To be honest, I’ve never understood the hype of cutting carbs (or any other foods for the matter)… I think as long as you eat everything in moderation you’ll be just fine… and I just couldn’t imagine living without pasta in the first place 🙂 This looks such a lovely recipe: mushrooms and rosemary go so well together!

  11. easyfoodsmith

    As far as I can remember, my Mom didn’t let us have pasta very often saying it isn’t something healthy. But the same rule doesn’t apply to my daughter 🙂 I am sure she is simply going to love this recipe of pasta coz it has her favourite ingredient – mushrooms. She is crazy about them. Thank you so much for sharing.

  12. kitchenriffs

    Nice, simple dish. I love rosemary too – I have some growing on my kitchen windowsill now (when the cold weather comes I always take some from the garden, pot it, and bring it inside). Pasta is great stuff – maybe my favorite food. Thanks for a really nice recipe.

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