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Recipe details
Creamy Tomato Spaghetti with Cremini Mushrooms
Spaghetti tossed in a silky tomato-and-cream sauce with browned cremini mushrooms and garlic, finished with finely grated Parmesan and aged grated Parmigiano Reggiano. A quick dinner idea.
≈ 218 kcal/100 g · ≈ 712 kcal/serving
35 minEasyItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry spaghetti85 g
crushed tomatoes120 g
garlic, minced6 g
Parmesan, finely grated15 g
heavy cream60 ml
aged grated Parmigiano Reggiano20 g
cremini mushrooms, sliced120 g
yellow onion, diced30 g
olive oil10 ml
salt1 g
black pepper0.5 g
Cookware and utensils
large pot
large skillet
colander
cutting board
chef’s knife
wooden spoon
Directions
01
Bring a large pot of salted water to a boil.
Products
salt — 1 g
Action
boil
Time
8 min
Temperature
high heat
02
Cook the spaghetti until just al dente, reserving 120 ml of the cooking water before draining.
Products
dry spaghetti — 85 g
Action
cook
Time
9 min
Temperature
boiling water
03
Heat the olive oil in a large skillet.
Products
olive oil — 10 ml
Action
heat
Time
1 min
Temperature
medium heat
04
Cook the onion and mushrooms until the onion softens and the mushrooms brown.
