Spaghetti w/ Mushroom Herb Cream Sauce Recipe

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INGREDIENTS:

  • 8 ounces spaghetti
  • 1/4 cup unsalted butter
  • 4 cloves garlic, minced
  • 16 ounces cremini mushrooms, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 cup vegetable broth, or more, as needed
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup heavy cream
  • 1/4 cup crumbled goat cheese*
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh chives

DIRECTIONS:

  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Melt butter in a saucepan over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes. Whisk in flour until lightly browned, about 1 minute.
  3. Gradually whisk in vegetable broth, rosemary, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in heavy cream, goat cheese and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more vegetable broth as needed; season with salt and pepper, to taste.
  4. Stir in pasta and gently toss to combine.
  5. Serve immediately, garnished with chives, if desired.

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