Spaghetti with mushrooms in creamy sauce is a great option for a simple, hearty dish that can be whipped up and served as lunch or dinner. Complemented with fried slices of champignons, wrapped in a velvety, delicately tasting creamy sauce, spaghetti turns out incredibly appetizing both in appearance and taste. This dish will help out when you want to quickly and with minimal effort provide a tasty meal to a guest, or you simply don’t have the time or desire to spend free hours at the stove. The hassle is minimal, and the dish turns out spectacular, nutritious and tasty. Try it!

To prepare pasta with mushrooms in creamy sauce you will need the following ingredients.

Cook the spaghetti in boiling salted water until half cooked, following the instructions on the package (I did 8-10 minutes - half the recommended 16-20 minutes of cooking until fully cooked). To speed up the cooking process, spaghetti can be cooked at the same time as preparing the sauce.

Strain the spaghetti and rinse with cold water. Reserve 1 cup of the pasta water to thin the sauce slightly if necessary.

Drizzle the spaghetti with a little olive or other vegetable oil and mix thoroughly.

Heat vegetable oil over medium heat. Add the champignons cut into thin slices and, stirring, fry for 7-8 minutes until the liquid that the mushrooms give has evaporated.

Add finely chopped garlic. Fry for another 1-2 minutes until fragrant.

Add 0.5-1 tsp. dried herbs and 1 tbsp. with a small pile of wheat flour, scattering the flour over the surface of the fried mushrooms in a thin layer. Stirring, fry the mixture for 1 minute.

Pour in the cream. Bring the mixture to a boil and cook for 2-3 minutes until thickened.

Taste the sauce and add salt and ground black pepper to taste.

Add spaghetti to sauce. Over low heat, bring the sauce to a boil again and simmer the spaghetti over low heat for another 2-3 minutes until it warms up and is fully cooked. Turn off the heat, sprinkle the dish with chopped parsley and serve.

Spaghetti with mushrooms in creamy sauce is ready.

There is no dish easier than pasta. They are regularly found on the everyday table of many families. But when you want to add variety to your usual diet, you can cook pasta with mushrooms in a creamy sauce. They are not much more difficult to prepare than a regular side dish, but at the same time their taste is delicate and pleasant.

An original, but at the same time simple dish, you can prepare it for a romantic dinner or just to please your loved ones at the end of the working day. Pasta in an original sauce, in which subtle and refined notes are felt, will leave you feeling full.

• Champignons – 550 gr.;
• Pasta – 350 gr.;
• Onion – 150 gr.;
• Wine (dry, white) – 120 ml;
• Cream – 550 ml;
• Cheese – 65 gr.;
• Spices - to taste.
• Oil.

1. Boil water, add salt and cook the pasta until almost cooked. You can use spaghetti, fettuccine, penne, or any other favorite type of pasta for this recipe.
2. Place the side dish in a colander and rinse with cold water. This is done to ensure that the pasta does not reach readiness due to its own temperature and subsequently does not become boiled. After all the water has drained, transfer the pasta to a large container and sprinkle it with vegetable oil to prevent sticking.
3. Rinse the champignons under running water and cut into four parts. If desired, the mushrooms can be cut smaller or left whole.
4. Peel the onion and cut into small cubes.
5. Grease a heated frying pan with oil. Add onion to the pan and fry over low heat for 4-5 minutes, stirring constantly.
6. Then add the chopped champignons to the frying pan, reduce the heat slightly and fry until the liquid has completely evaporated, stirring them from time to time. Usually 10-15 minutes is enough.
7. Carefully pour white wine into the pan, stir and simmer for another 3 minutes.
   At the final stage, pour cream into the sauce, add salt and pepper to taste, and bring to a boil.
8. After the sauce has boiled, it must be simmered for about 6 minutes over low heat, stirring regularly. A few minutes before it’s ready, add Italian herbs and finely grated cheese. Wait until the cheese is completely dissolved.
9. Place the sauce into the boiled pasta, carefully mix the ingredients and simmer together for 2-4 minutes.

When serving, when the dish has already been laid out on portioned plates, you can additionally sprinkle it with grated cheese and garnish with your favorite herbs.

The sauce, consisting of mushrooms, cream and onions, has an unexpectedly pleasant aroma and subtle notes of garlic. It gives a special aftertaste, but does not interrupt the taste of the dish, but only emphasizes it.

Required ingredients for preparation:

• Fettuccine pasta – 400 gr.;
• Champignons – 300 gr.;
• Cream 10% – 300 ml.;
• Onions – 2-3 pieces;
• Oil – 3 tablespoons;
• Garlic – 4 cloves;
• Salt - to taste;
• Olive oil - to taste;
• Ground pepper - to taste.

Cooking sequence:

1. Peel the garlic and lightly crush it with a knife.
2. Melt butter in a frying pan, add a few drops of olive oil.
3. Once the pan is hot enough, add the garlic. Fry the garlic over low heat for 2-3 minutes. After frying, take it out.
4. Rinse the champignons under running water, remove dirt and dry with paper towels.
5. Cut the mushrooms into slices or quarters.
6. Transfer the champignons to a hot frying pan and fry until the liquid has completely evaporated.
7. While the mushrooms are frying, peel the onions and cut into small cubes.
   When the liquid has evaporated from the pan and the champignons become golden, you need to add mushrooms to them.
8. Stir, add salt and pepper.
9. When the onions and mushrooms are golden, you need to reduce the heat to low and carefully pour in the cream.
10. Simmer mushrooms with cream for 10-15 minutes. The sauce should not be too thick; if it thickens very quickly, you can add a little boiled water and simmer for a few more minutes.
11. Boil the fettuccine pasta in boiling salted water until almost done. If desired, you can use any other paste you like. It is recommended to add a few tablespoons of vegetable oil to the water during cooking so that the pasta does not stick together during cooking.
12. When the fettuccine is cooked, place it in a colander to drain excess water.
13. Divide the pasta into serving bowls and spoon the sauce on top.
14. You can push away the taste of the dish with grated cheese or dried basil and spices.

Pasta lovers will certainly appreciate pasta with mushrooms in creamy sauce. Because it is very easy and quick to prepare, but at the same time tasty and satisfying. The cooking time can be speeded up several times; it is enough to prepare the sauce and boil the spaghetti at the same time.

Spaghetti with a delicate creamy sauce, chicken fillet and mushrooms is hearty. Preparation does not take much time, so a delicious lunch or dinner can be prepared in the shortest possible time, delighting your household and surprising your guests.

Ingredients required for cooking:

• Champignons – 400 gr.;
• Fillet – 3 pieces;
• Onions – 2 pieces;
• Cream 20% – 250 gr.;
• Oil – 40 ml;
• Cheese – 200 gr.;
• Ground pepper - to taste;
• Salt - to taste;
• Basil - to taste;
• Spaghetti – 450 gr.

Cooking sequence:

1. Rinse the chicken fillet under running water, remove any films and fat. Dry with paper towels.
2. Boil water; when it boils, add salt.
3. Gently lower the spaghetti into boiling water, then add a spoonful of oil.
4. Cook spaghetti until done. They need to be stirred regularly.
5. Peel the onion, cut into thin half rings or small cubes.
   Wash the champignons, dry and cut into slices.
6. Add oil to a heated frying pan.
   When the pan is hot, carefully place the mushrooms on it.
7. Fry the champignons over low heat for 6-8 minutes until the released liquid evaporates. Then add chopped onions to the mushrooms.
8. Fry for 12-15 minutes, stirring regularly.
9. Pour the finished spaghetti into a colander to drain.
10. Transfer the pasta back to the pan and cover to keep warm.
11. Cut the fillet into slices or cubes.
    Add chopped chicken fillet to the frying pan with the mushrooms and onions, fry a little, add salt and ground black pepper.
    Add cream.
12. Simmer the champignons with chicken over low heat for 20-25 minutes.
13. Then add cheese and simmer until dissolved. The sauce must be stirred regularly. Just 4-6 minutes is enough.
    Add the basil sprigs and remove the sauce from the heat.
14. When the sauce is ready, carefully add the boiled pasta and mix the champignons with chicken and spaghetti.

The dish is filling, even a small portion is enough to satisfy your hunger. A simple recipe will help diversify your usual diet. A fresh vegetable salad would be a great addition.

This recipe will help you diversify your diet with vegetables. Even children will like the dish and they will definitely ask for more.

Ingredients:

• Spaghetti – 350 gr.;
• Green beans – 400 gr.;
• Champignons – 400 gr.;
• Carrots – 150 gr.;
• Onions – 150 gr.;
• Cream 10% – 200 ml;
• Salt;
• Black pepper;
• Fillet – 300 gr.;
• Vegetable oil.

Cooking sequence:

1. 1. Boil water, salt it, add a few tablespoons of oil and boil spaghetti in this water according to the instructions on the package. The oil will prevent the pasta from sticking, but you will need to stir it frequently as it cooks.
   2. Rinse and dry the fillet.
   3. Cut the meat into strips of medium width.
   4. Peel the carrots, wash and grate on a coarse grater.
   5. Rinse the mushrooms and dry with paper towels. Cut the mushrooms into 4 parts.
   6. Peel the onion. Cut into small cubes, but you can also cut into half rings of medium width.
   7. Pour oil into the frying pan. First fry the onions and carrots, then add the champignons. Fry until almost all the liquid from the pan has evaporated.
   8. Add the chopped fillet to the pan with the vegetables. Fry for 5-10 minutes.
   9. Add cream, green beans, salt and black pepper. Mix. Simmer for 20-25 minutes over low heat, stirring the sauce frequently.
   10. When all the ingredients of the dish are ready, you need to mix the spaghetti and sauce. Can be served.

There are a lot of options for preparing pasta with mushrooms and cream. It is enough to experiment a little to choose the most delicious and interesting recipe for yourself.

Spaghetti in creamy sauce with mushrooms is another very successful example of the fact that even a budget home dinner can be prepared not only quickly and easily, but also very tasty. The grocery set is more than affordable. The cooking process does not require special culinary skills. But as a result, you get a dish of almost restaurant quality. Perfectly cooked spaghetti pairs beautifully with a creamy mushroom sauce. The recipe uses a minimum of herbs and spices, but believe me, the aroma of the dish is simply incomparable! Impossible to resist!

Preparation

First of all, let's prepare the spaghetti. To do this, put water in a saucepan on the stove at the rate of 1 liter of water per 100 g of dry spaghetti. Then, after bringing the water to a boil, lower the spaghetti into it. We add salt to them, then press them down a little so that they soften and are completely immersed in water.

Boil the spaghetti until tender, following the instructions on the package. As a rule, they cook for 7-9 minutes. The countdown should begin after boiling. Do not cover the spaghetti with a lid; stir occasionally during cooking so that the pasta does not stick together. Place the finished spaghetti in a colander and you're done!

The creamy spaghetti sauce can be prepared at the same time. Pre-defrost the mushrooms, rinse them with cool running water and place them in a colander, squeezing them lightly. There should be a minimum amount of water left in the mushrooms.

Heat the butter or vegetable oil, add the mushrooms and fry them, stirring occasionally, for about 5-7 minutes. If the mushrooms produce liquid during frying, increase the frying time until the moisture has completely evaporated.

While the mushrooms are roasting, chop the garlic. You can chop it finely, pass it through a press, or use a grater - your choice. When the mushrooms are fried, add garlic to them.

Fry the mushrooms with garlic for just a couple of minutes, add seasonings, pepper and salt to the sauce (all to taste), then pour the cream into the pan.

Let the cream boil in the pan, wait 2-3 minutes after boiling, then add coarsely grated cheese and chopped fresh herbs into the sauce.

Turn off the stove. Stir the sauce, allowing the cheese to melt and thicken the sauce. Once the cheese is completely melted, the sauce is ready!

Next, you can either mix all the boiled spaghetti with the sauce at once and stir, or put the finished spaghetti on plates and pour the sauce on top. Choose the option that suits you best and enjoy a simple but very tasty dish.

Spaghetti in creamy sauce can be prepared with any type of mushroom. Pasta with porcini or other wild mushrooms will be very tasty.

Bon appetit!

1 step

We wash the black peppercorns (remove dust and debris).

Heat black peppercorns in a frying pan over medium heat. We make sure that they do not burn and warm up evenly; to do this, we twitch the pan a little so that the peas roll around.

Soon you will smell the pepper. When the peas straighten (after 3-4 minutes), the heat can be turned off.

Step 2

Place the peas on parchment paper and fold the edges of the paper to prevent the peppers from scattering. Crush the peas using a rolling pin or the side of a wide knife. We get the aromatic crushed pepper that we need.

Step 3

Rub the cheese on a fine grater.

Immediately set aside some of the cheese (50 g) to sprinkle on the finished dish in plates.

Step 4

Wash and dry the parsley (or other herbs, if desired).

Finely chop the parsley.

Step 5

Peel the onion. Finely chop the onion.

Step 6

Heat a frying pan with vegetable and butter. Add the onion, stir, fry until golden brown (5 minutes over medium heat).

I advise you to take a frying pan (not a saucepan, not a ladle), this will allow you to quickly and evenly fry the ingredients.

Step 7

We wash the mushrooms and dry them with a paper towel.

Cut the mushrooms into medium slices.

Cut each mushroom in half, then cut each half along the stem into several thin slices.

For this dish, it is better not to cut the champignons very finely; large pieces of mushrooms will look more impressive in the paste.

Step 8

5 minutes passed, the onions were fried.

Add mushrooms to the pan.

Step 9

Mix mushrooms and onions. Add thyme and salt (1 tsp). Fry over medium heat for 5-7 minutes, stirring occasionally.

The mushrooms should shrink, shrink and darken slightly.

Step 10

While the mushrooms are frying, cook the pasta.

Cook tagliatelle according to package instructions.

I follow the “1110” rule, this is how you should cook any type of pasta: for 1 liter of water, 100 g of pasta and 10 g of salt.That is, for this recipe I cooked tagliatelle in two liters of water and added 20 g of salt. Cook the pasta until cooked or al dente.

The countdown of cooking time for pasta should begin from the moment the water boils with the pasta already immersed in it. Taste the paste before removing it.

Step 11

5-7 minutes passed, the mushrooms were fried.

Add cream, mix thoroughly. The sauce will thicken as it simmers.

Step 12

We will need some of the water in which the pasta was cooked to prepare the sauce - do not pour it into the sink.

The tagliatelle is ready, put them in a colander (we don’t rinse the pasta under running water... ever).

My tagliatelle nests took 6 minutes to cook.

Step 13

The sauce simmered a little and became thick.

Add the water in which the pasta was cooked (or boiling water) to the pan and stir.

We do this so that the dish is not dry (you can increase or decrease the volume of added broth at your discretion).

Spaghetti is often prepared using meat and meat products, with minced meat, or simply boiled as a side dish for meat dishes. However, there are many recipes for spaghetti with mushrooms that go well with them. The dishes are of an unusually refined taste and are prepared quite quickly.

To prepare the dish, you will need the following components:

• pasta – 250 g;
• mushrooms – 250 g;
• garlic – 1 clove;
• bulb;
• vegetable and butter;

First you need to chop the onion and garlic. Fry the ingredients in vegetable oil until golden brown, then add the champignons, cut into slices. Fry until all the liquid has evaporated. Cook the pasta. Dry and place them in a frying pan with the prepared pecheritsa. Mix mushrooms with pasta, add butter. Cover the lid and leave to steep for 5 minutes. Before serving, sprinkle with grated cheese.

To make the dish have an Italian touch, it is better to use Italian pasta, replace the butter with cold-pressed olive oil, and use Parmesan instead of regular cheese.

Cooking pasta using champignons and cream sauce is suitable for both a family lunch and dinner. The dish can be prepared extremely quickly. Pasta with champignons has a delicate taste and is very filling. They are best served with a light vegetable salad and white wine.

The ingredients for spaghetti with mushrooms in creamy sauce are as follows:

• pasta – 350 g;
• mushrooms – 300 g;
• garlic – 3 cloves;
• butter – 25 g;
• 20% cream – 35ml;
• hard cheese – 50 g;
• onion – 1 piece;
• basil – 3 sprigs;
• vegetable oil – 3 large spoons;
• pepper;
• salt.

You should first clean the stoves from contamination. It is better to wipe all the mushrooms with a dampened sponge or rinse quickly under running water. There is no need to soak them when cleaning. Due to their loose structure, pecheritsa quickly absorb water, and during the cooking process the aromas are no longer as natural. Having prepared the mushrooms, you need to chop them into plates.

Peel the onion, cut into small cubes. Place butter in a heated frying pan. You can add a little vegetable oil, otherwise the butter may burn during heating. Fry the onion until soft and golden brown.

Add the pecheritsa to the onion and cook over high heat, stirring all the time. Fry until fully cooked and browned. Pour in the wine, bring the product to a boil, boiling for 2 - 3 minutes so that the wine evaporates. Then add cream. Cook the mushrooms in the creamy sauce over low heat for about 5 minutes.

While the gravy is being prepared, finely chop the garlic and basil and grate the cheese using a fine grater. When the sauce thickens a little, you can add cheese, garlic, and basil. Mix the ingredients well and boil everything together for 5 minutes. At the end of cooking the gravy, you can add salt and pepper.

While the gravy is boiling down, you need to boil the vermicelli. For 100 grams of pasta you will need 1 liter of water. Cook the pasta. Then drain it in a colander, sprinkle with oil, and stir. To dilute the gravy, you should leave a glass of water in which the pasta was cooked.

Now you can add the cooked pasta to the mushrooms. Stir well. Heat the dish for a minute. If necessary, at this stage you can dilute the sauce with the water left from cooking the pasta. Pasta with mushroom sauce can be served.

Recipe for spaghetti with minced meat and mushrooms

To prepare the dish you will need the following ingredients:

• pasta – 400 grams;
• pecheritsa – 100 grams;
• tomato paste – 100 grams;
• minced chicken – 300 grams;
• vegetable oil;
• salt.

Boil water, add salt, and add pasta to cook. Place the prepared product on a sieve and rinse. Wash the pecheritsa, clean them, cut them. In a heated frying pan, fry the minced meat and mushrooms in vegetable oil. Then add tomato sauce and stir well. Next, you need to pour in half a glass of water. The gravy should come to a boil.

Transfer the pasta to a plate and put the prepared sauce on top. Sprinkle pasta with minced meat and mushrooms with cheese.

Spaghetti with mushroom sauce recipe

Required list of ingredients for this dish:

• pasta – 300 grams;
• champignons – 150 grams;
• sour cream – 2 large spoons;
• Dutch cheese - to taste;
• allspice - to taste;
• bouillon cube - to taste;
• onion - 1 piece.

Boil the pasta until done. Chop the onion and pecheritsa and fry until golden brown. Add spices, 2 tablespoons of sour cream, fry a little. Then add half a glass of water and cook for 10 minutes.

Combine pasta with sauce and stir. To taste it is suitable to be served with cheese.

Spaghetti with mushrooms in sour cream sauce

The following components will be required:

• hard cheese – 100 grams;
• large-sized pecheritsa - 10 pieces;
• tomato – 3 pieces;
• onion – 1 piece;
• paste;
• sour cream - half a glass;
• olive oil;
• spices, salt.

Chop the onion into cubes, fry it, adding oil. Peel the tomatoes and puree them using a blender. Pour into the onion. Simmer until the gravy becomes thick. Cut the pecheritsa into slices and add to the gravy. Add salt and pepper to taste. Simmer until half cooked. Place sour cream in a frying pan, combine the ingredients and simmer for about 5 minutes.

Prepare the pasta, dry it, add to the gravy. Cook with the lid closed for about 10 minutes. Before serving, sprinkle with parsley and cheese to taste.

Pasta with mushrooms and cheese

To prepare the dish you need the following ingredients:

• pasta – 400 grams;
• fresh pecheritsa – 300 grams;
• cheese – 150 grams;
• garlic – 4 cloves;
• olive oil – 80 ml;
• chili pepper to taste;
• oregano to taste.

After adding salt to the boiling water, add the pasta and boil. Transfer the cooked pasta to a colander to drain the remaining liquid. Clean the stoves, rinse and dry. Cut into plates. Heat a frying pan and fry until complete.

Heat another frying pan and fry the chopped garlic cloves until browned. Remove it from the pan, add chili oil and oregano. Then add the pasta and prepared pecheritsy, mix the ingredients, fry everything together for about 10 minutes, reducing the heat.

Place the finished dish on plates and sprinkle with grated cheese.

Pasta cooked with mushrooms turns out tasty and aromatic. Therefore, lovers of traditional spaghetti with meat will appreciate this dish.