Creamy Garlic Herb Mushroom Spaghetti

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Cook spaghetti in salted boiling water until al dente; drain and reserve some pasta water.

Heat olive oil in a large skillet over medium heat until shimmering.

Add chopped onion and sauté until translucent, about 3-4 minutes.

Stir in minced garlic and cook until fragrant, about 1 minute.

Add sliced mushrooms and cook until browned and tender, about 5-7 minutes.

Season with salt, black pepper, thyme, and red pepper flakes; stir to combine.

Pour in vegetable broth and bring to a simmer; cook for 2-3 minutes.

Reduce heat and stir in heavy cream; simmer until slightly thickened, about 3-5 minutes.

Add cooked spaghetti to the skillet; toss to coat in the sauce.

If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Stir in grated parmesan cheese and fresh parsley; mix well.

Adjust seasoning with lemon juice, salt, and pepper to taste.

Serve immediately, garnished with extra parsley and parmesan if desired.

Cooking Techniques

Spice Level:

Allergens