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.
Recipe Type: Entree
Yield: 4 servings
  • 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
  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.
Kosher dairy, Vegetarian
Recipe by Katherine Martinelli at