Imagine twirling your fork into a plate of luxuriously creamy spaghetti, crowned with golden-roasted portobello mushrooms that melt in your mouth with rich, earthy flavors. This isn't just another pasta dish—it's a culinary journey that transforms simple ingredients into a restaurant-worthy meal you can create right in your own kitchen. Whether you're looking to impress dinner guests or treat yourself to a gourmet comfort food experience, this Creamy Garlic Spaghetti with Roasted Portobellos is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 300g spaghetti
- 200g portobello mushrooms, sliced
- 4 cloves garlic, minced
- 200ml heavy cream
- 50g parmesan cheese, grated
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prepare for roasting the portobello mushrooms.
- Clean the portobello mushrooms by gently wiping them with a damp paper towel. Slice the mushrooms into 1/2-inch thick strips, ensuring even thickness for consistent roasting.
- Toss the sliced portobello mushrooms with 1 tablespoon of olive oil, salt, and pepper. Spread them in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast the mushrooms in the preheated oven for 15-18 minutes, turning them halfway through, until they are golden brown and slightly crispy on the edges.
- While the mushrooms are roasting, bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, typically 8-10 minutes.
- In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn it.
- Pour the heavy cream into the skillet with the garlic. Simmer on low heat for 2-3 minutes, stirring occasionally to prevent scorching.
- Drain the cooked spaghetti, reserving 1/4 cup of pasta water. Add the spaghetti directly to the cream sauce, tossing to coat evenly.
- Sprinkle grated parmesan cheese into the pasta, stirring to create a smooth, creamy sauce. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
- Remove the roasted portobello mushrooms from the oven and gently fold them into the creamy spaghetti.
- Season with additional salt and freshly ground black pepper to taste.
- Plate the spaghetti and garnish with freshly chopped parsley. Serve immediately while hot and creamy.
Tips
- Mushroom Roasting Secrets: Ensure your portobello slices are uniform in thickness for even roasting, and don't overcrowd the baking sheet to achieve that perfect golden-brown crispiness.
- Garlic Technique: When sautéing garlic, use medium-low heat and watch carefully—burned garlic turns bitter and can ruin the entire sauce.
- Pasta Water Magic: Always reserve some pasta water before draining. Its starchy goodness helps create a smoother, more cohesive sauce and can rescue a sauce that's too thick.
- Cheese Melting Tip: Add parmesan off the direct heat to prevent clumping and ensure a silky smooth sauce.
- Fresh is Best: Use freshly grated parmesan cheese for maximum flavor—pre-grated cheese often contains anti-caking agents that can affect texture.
- Serving Suggestion: Serve immediately while the pasta is hot and the sauce is creamy for the ultimate dining experience.
Nutrition Facts
Calories: 580kcal
Carbohydrates: 45g
Protein: 18g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 110mg
