Creamy Spaghetti with Mushroom Sauce (Print Version)
# Ingredients:
→ For the pasta
01 -
10.5 oz (300g) spaghetti
→ For the creamy mushroom sauce
02 -
2 medium onions
03 -
1 tablespoon butter
04 -
3 fresh garlic cloves
05 -
8.8 oz (250g) cremini or baby bella mushrooms
06 -
8.8 oz (250g) white button mushrooms
07 -
3/4 cup plus 1 tablespoon (200g) heavy cream
08 -
1 1/4 cups (300ml) vegetable broth
09 -
1 handful fresh parsley
10 -
1 teaspoon sweet paprika
11 -
2 teaspoons cornstarch
12 -
Salt and freshly ground black pepper, to taste
# Instructions:
01 -
Clean the mushrooms with a damp paper towel and slice them into 1/4-inch pieces. Slice the onions into thin half-moons. Finely mince the garlic cloves. Roughly chop the fresh parsley, setting some aside for garnish.
02 -
Melt the butter in a large skillet over medium heat. Add the sliced onions and minced garlic, and sauté until soft and translucent, about 3-4 minutes. Add all the mushrooms and cook for another 3-4 minutes until they begin to release their moisture and brown slightly.
03 -
Season with paprika, salt, and pepper, then pour in the cream and vegetable broth. Stir well, cover, and let simmer on medium-low heat for about 10 minutes to develop the flavors. In a small bowl, mix the cornstarch with a tablespoon of cold water to create a slurry. Stir this into the sauce and let it simmer for another minute to thicken. Stir in most of the chopped parsley.
04 -
While the sauce is simmering, bring a large pot of generously salted water to a boil. Cook the spaghetti according to package instructions until al dente (usually 8-10 minutes). Drain, reserving a cup of pasta water.
# Notes:
01 -
If the sauce becomes too thick, you can thin it with a splash of broth, cream, or reserved pasta water to reach your desired consistency.
02 -
For the best flavor, add the fresh parsley at the very end of cooking to preserve its bright taste and color.