Spaghetti with mushrooms and cream sauce

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Monika cooks today: Spaghetti with mushrooms and cream sauce

Preparation: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes

Category: Lunch recipes, pasta dishes, vegetarian recipes

Recipe rating:
4von5

Spaghetti with mushrooms and cream sauce © Monika Cartwright
Spaghetti with mushrooms and cream sauce © Monika Cartwright

Ingredients (for 4 servings):

  • 250 grams of brown mushrooms
  • 100 grams oyster mushrooms
  • 1 onion
  • ½ bunch of parsley
  • 1 organic lemon
  • 1 tablespoon of olive oil
  • 250 milliliters of vegetable broth
  • 200 milliliters of whipping cream
  • 500 grams of spaghetti
  • 100 grams of parmesan or pecorino cheese
  • Salt & pepper
  • Sugar



Instructions:

Clean mushrooms, cut in halves or quarters depending on their size. Peel onion and chop finely. Wash the parsley, shake dry, pluck leaves and chop finely. Wash lemon with hot water, grate lemon and squeeze one half.

Heat up a large frying pan adding a dash of oil and fry mushrooms & onions vigorously for about 2 minutes. Deglaze with vegetable broth and whipping cream, add lemon zest and lemon juice, bring to a boil again and let simmer at low heat for about 5 minutes.

Cook spaghetti in boiling salted water according to package instructions until al dente, drain and set aside covered with a lid. Grate parmesan cheese. Fold parmesan cheese and half of the chopped parsley gently into the mushroom sauce, season with salt, pepper and sugar.

Combine spaghetti and sauce and serve sprinkled with remaining parsley.

Enjoy your Meal!

Recipe Summary:

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