Creamy Mushroom Spaghetti
If you’re a mushroom lover, this one’s your dream. If you’re not, maybe skip… or maybe take the risk. It’s buttery, garlicky spaghetti coated in creamy Boursin and parmesan and imo honestly kind of impossible to hate.
Ingredients
- 1 yellow onion, diced
- 8 ounces white mushrooms, diced (or any kind you like)
- Olive oil
- 1 tablespoon butter
- 1–2 garlic cloves, minced (or 2 tablespoons dried garlic)
- 2 teaspoons salt
- 1 teaspoon Italian seasoning
- 1/3 packet spaghetti
- 1 shallot & chive Boursin cheese (5.3 ounces)
- 1–2 cups pasta water
- 1/4 cup grated Parmesan cheese
Instructions
1. Dice the onion and mushrooms. In a large pan, heat a drizzle of olive oil and 1 tablespoon of butter over medium heat.
2. Add the onion and mushrooms and sauté for a few minutes, until they start to soften and brown.
3. Stir in the garlic, salt, and Italian seasoning. Keep cooking until the mushrooms are golden and fragrant, about 10 minutes total.
4. Meanwhile, bring a large pot of salted water to a boil and cook the spaghetti until al dente.
5. Add the Boursin cheese to the mushroom mixture and let it melt down, stirring until smooth and creamy.
6. Pour in 1 cup of pasta water and stir to combine. Add the Parmesan cheese and mix until melted.
7. Add the spaghetti directly to the pan and toss to coat in the sauce, adding more pasta water as needed to keep it silky and creamy.
8. Serve right away with extra Parmesan on top.
