Name: Delish Creamy Garlic Herb Mushroom Spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 8 oz spaghetti (Use your favorite pasta); 2 cups mushrooms, sliced (Any variety, such as cremini or button); 4 cloves garlic, minced; 0.5 cups heavy cream; 0.25 cups parmesan cheese, grated (Plus more for serving); 2 tbsp olive oil (For sautéing); 1 tbsp fresh parsley, chopped (For garnish); 0.5 tsp salt (To taste); 0.25 tsp black pepper (To taste)

Late-night mushroom cravings and a spiral of Spotify acoustic playlists made me invent this Delish Creamy Garlic Herb Mushroom Spaghetti. It’s basically pasta that shows up to the dinner table wearing a silky garlic-herb coat and carrying mushrooms like it’s a very polite date. It’s rich without being obnoxious, cozy without requiring a onesie, and fast enough to make you feel like you have your life together (for 20 minutes, at least).

My family’s contribution to this recipe is mostly comedic relief. Once my husband, bless him, tried to “assist” by flambéing a shallot to speed things up. He almost set off the smoke alarm, and the dogs staged a revolt. My kid thought the mushrooms were a new kind of cookie and pretended to trade them for goldfish crackers. I pretended to be calm while simultaneously Googling “how not to burn pasta.” We survived. The pasta survived. You will, too.

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Why You’ll Love This Delish Creamy Garlic Herb Mushroom Spaghetti

– It’s creamy enough to feel fancy but lazy enough for a weeknight — the best kind of compromise.
– Mushrooms = umami. Garlic + herbs = emotional support. Spaghetti = carbs, aka happiness.
– Minimal ingredients, maximum apology-to-your-stomach vibes.
– Feels restaurant-y but doesn’t require calling your mom for help.

Time-Saving Hacks

– Use jarred minced garlic in a pinch. Yes, a fresh clove is superior, but 6 pm you vs 9 pm you are different people.
– Buy pre-sliced mushrooms — they come already judged and perfectly ready to brown.
– Cook pasta in the same pot you’ll use for sauce if you’re feeling brave and want to wash fewer dishes. It’s messy but efficient; embrace the chaos.

Serving Ideas

– Serve with a big green salad and a vinaigrette that pretends vegetables are interesting.
– Drizzle extra olive oil and finish with lemon zest if someone you love insists on “bright flavors.”
– Serve with wine if the kids drove you nuts today. No judgment—merlot is therapy.
– Want to impress? Grate fresh Parmesan tableside like a magician who owes you money.

What to Serve It With

– Garlic bread for those who believe carbs should socialize with carbs.
– Roasted asparagus or a simple sautéed spinach that thinks it’s more important than it actually is.
– A light white wine (Pinot Grigio) or a full-bodied red if you don’t care about rules.

Tips & Mistakes

– Don’t overcrowd the pan when browning mushrooms — they steam instead of caramelize. Nobody likes soggy mushroom feelings.
– Reserve pasta water! It’s liquid gold for silky sauce. If you forget, cry into a measuring cup and use stock.
– Taste as you go. Salt like you mean it, but don’t ruin the dish because you were cavalier with the flaky sea salt jar.

Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
If you must save it: cool quickly, store in an airtight container for up to 3 days, and reheat gently in a skillet with a splash of water or milk to revive the sauce. Freezing will change the texture; only do that if you’re a true optimist.

Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Dairy-free? Use cashew cream or coconut milk for a weirdly luxurious twist.
– Want protein? Toss in seared chicken, shrimp, or crispy tofu.
– Different mushrooms = different vibes. Cremini = reliable, shiitake = fancy, white button = the budget-friendly hero.

Frequently Asked Questions

I can’t have gluten… will this still work?

Yep. Use tamari or coconut aminos. You’ll survive and still brag about it online.

Do I have to peel the pineapple first?

Unless you enjoy chewing bark… yes, peel it. Your teeth will thank you.

Can I use canned pineapple instead of fresh?

Sure. Just drain it well or enjoy syrup soup. Still tasty, though.

How sweet is this? Can I tone it down?

Absolutely. Cut the sugar—or don’t, and embrace the sugar rush.

What if I skip the sesame oil?

Then you’ll miss the nutty vibe, but relax—it’s still food. You’ll live.

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