Ah, comfort food. It’s practically a necessity, but it isn’t necessarily healthy. That’s why this recipe for Creamy Garlic Herb Mushroom Spaghetti got my attention. The sauce is made with milk instead of cream, it has only one tablespoon of butter per serving, and it’s made with whole wheat pasta. So while it’s not a plate of steamed vegetables, it’s been lightened up enough that I won’t feel guilty helping myself to a big dish of it.
This Creamy Garlic Herb Mushroom Spaghetti is total comfort food! Simple ingredients, ready in about 30 minutes.
There’s nothing complicated about the ingredients, and nothing was difficult to find. I had planned to buy 16 ounces of sliced mushrooms, but I noticed they only came in 8- or 12-ounce packages. Two 8-ounce packages would have been an easy option, but then I noticed the 4-ounce package of gourmet mushrooms nearby. It was a mix of sliced baby bella, shiitake, and oyster mushrooms. I decided to mix that with the plain mushrooms to make my mushroom spaghetti a little fancier.
Just as I had hoped, this mushroom spaghetti dish was very easy to make. Buying the mushrooms already sliced cut down on a lot of prep work, and I was able to make the sauce while the pasta cooked.
Everything went smoothly, but make sure you watch the sauce closely after you add the milk–it thickens very quickly.
My times were pretty close to those listed:
- 9 minutes prep
- 19 minutes cooking
- 28 minutes total