🍄 Better Than Carbonara: One-Pan Creamy Mushroom Spaghetti
Ingredients (Serves 2–3):
🍝 300 g spaghetti
🍄 300 g mushrooms (sliced)
🧅 1 onion (finely chopped)
🧄 2 garlic cloves (minced)
🥛 200 ml heavy cream or cooking cream
🧀 50 g Parmesan (freshly grated)
🌿 1 tsp dried thyme (or fresh herbs of choice)
🧂 Salt & pepper to taste
🫒 2 tbsp olive oil
🥣 500 ml vegetable broth (to cook the pasta directly in the pan)
Instructions:
1️⃣ Cook the Spaghetti in Broth
Heat the vegetable broth in a large pan. Add the raw spaghetti, ensuring they are submerged in the liquid. Cook over medium heat, stirring occasionally, until the pasta is al dente (about 8–10 minutes).
2️⃣ Sauté the Mushrooms
While the pasta cooks, heat 1 tbsp olive oil in a separate pan. Sauté the mushrooms, onion, and garlic until golden brown. Season with salt, pepper, and thyme.
3️⃣ Make the Creamy Sauce
Pour the cream into the mushroom mixture and stir in the Parmesan until smooth and creamy. Adjust seasoning with salt and pepper.
4️⃣ Combine Everything
Add the cooked spaghetti and any remaining broth to the mushroom sauce. Toss well and let it simmer on low heat for 1–2 minutes until the sauce clings perfectly to the pasta.
Tips:
✔️ Extra Flavor: A splash of lemon juice adds a fresh twist.
✔️ Vegan Option: Use plant-based cream like soy or oat.
✔️ Garnish: Top with fresh parsley and extra Parmesan before serving.
⏳ Total Cooking Time: ~20 minutes
Enjoy your creamy, flavorful mushroom spaghetti – rich, comforting, and even better than Carbonara!