Spaghetti with Mushroom Herb Cream Sauce

The most amazing creamy mushroom sauce (made from scratch!) in less than 30 min! Use any pasta of your choice! From damndelicious.net.

Spaghetti with Mushroom Herb Cream Sauce


Ingredients:

8 ounces spaghetti (without problem ingredients)
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 (without problem ingredients)
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 (Ricotta, cream cheese or mascarpone can be substituted, if tolerated)
1/4 cup freshly grated Parmesan (if tolerated)
Kosher salt and freshly ground black pepper, to taste (if tolerated)
2 tablespoons chopped fresh chives (if tolerated)


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.