Wednesday, June 16, 2021
HomeRecipe ReviewsRice & PastaCreamy Garlic Herb Mushroom Spaghetti

Creamy Garlic Herb Mushroom Spaghetti

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.

Recipe Author: Lindsay at Pinch of Yum
Get the recipe

The Ingredients

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.

Creamy Garlic Herb Mushroom Spaghetti Ingredients
Whole wheat spaghetti, mushrooms, butter, milk, garlic, herbes de Provence, and parsley

The Process

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

Cooked whole wheat spaghetti
Cooked whole-wheat spaghetti

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Whole wheat spaghetti and mushrooms in a creamy garlic sauce is pure comfort food heaven. This mushroom spaghetti recipe was quick and easy to make, and so perfect for a vegetarian weeknight meal. Using milk instead of cream lightens things up, but you would never know judging by the taste and texture. This recipe is going to become me a regular at my house—my husband was asking me to make it again just a few days after we finished it!
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


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