Creamy mushroom and sun-dried tomato spaghetti is an easy to make dish with a ton of flavor. Ready in 30 minutes, this dinner is perfect for busy weeknights!
Button mushrooms and sun-dried tomatoes are the stars of this dish so I don’t recommend omitting them.
If you are looking for more delicious, easy and quick pasta dinners, I might have just what you are looking for:
- Spicy Spaghetti Aglio Olio & Peperoncino – this dish is ready in no time and require only a few ingredients.
- Spicy Shrimp Spaghetti – an easy shrimp recipe with a spicy kick.
- Cheese Tortellini Pasta – another tasty meal perfect for busy families!
How to make creamy mushroom and sun-dried tomato spaghetti
Start with the sauce – to make it, you will need to peel the onion, cut it in half and slice each half. You can also mince it, if you like. Onion will be sautéed with a little olive oil. You need a large frying pan so it can hold all the ingredients.
I usually throw the onion in the pan, so it has more time to sauté. Meanwhile I prep the rest of the ingredients.
I wash and slice mushrooms, chop sun-dried tomatoes and add these to the pan altogether with dried thyme. Sautéing them takes about 10 minutes (on medium-high). You will need to stir this from time to time. If you feel it’s too dry, you can add a little water about (about ¼ – ⅓ cup).
At the same time, put a large pot of water on the stove, cover it with a lid and bring it to a boil. When boiling, add some salt and cook the spaghetti according to the package instructions. The times will vary, depending on the brand of pasta you are using as well as type.
To finish of the sauce for this creamy mushroom and sun-dried tomato spaghetti, pour in half and half and let it cook until it thickens. About 3-4 minutes. Now you can also add in chopped parsley.
When the consistency of the sauce is to your liking, taste it and add as much/little salt as you like. It should not need much, only about a generous pinch.
What mushrooms to use?
White button mushrooms, cremini mushrooms or Portobello mushroom will work just fine here. Just make sure to clean them well before cooking.
Now, for this creamy mushroom and sun-dried tomato spaghetti recipe it does not matter what way you clean them (either peel the skin off, wash them under running water or clean with a food brush).
I wash them as it is the fastest way to do it and I don’t mind if they soak up any water as it will not matter much when you are sautéing them. They will release the juices at a later stage which is just fine.
- I used 1 cup of half and half (single cream) when making this creamy mushroom and sun-dried tomato spaghetti. To make more sauce, you can add an extra ½ cup of half and half or milk. ½ cup of water can also be used.
- If you have some grated Parmesan on hand, feel free to stir some into the sauce.
- The amount of salt you add to season this dish is entirely up to you. You should not be needing much – just a generous pinch.
- You can use either oil-packed tomatoes (oil drained) or dried ones. I use what I have on hand but prefer now the oil-packed as they are softer. When using the dry-packed ones, hydrate them before using in this recipe (simply place them in a bowl, pour hot water over and let them sit for a while so they have time to turn softer).
- If you like making everything from scratch, you might try making Homemade Pasta Dough.
Creamy Mushroom and Sun-Dried Tomato Spaghetti
- Peel the onion and cut it in half. Thinly slice each half. In a large frying pan, heat the olive oil and throw the onion in. Sauté on medium-high.
- Meanwhile, wash and slice the mushrooms and add them to the pan. Cut the sun-dried tomatoes into strips and add them in. Stir in dried thyme. Saute everything for about 10 minutes (on high), stirring occasionally.
- Meanwhile, bring a large pot of water to a boil, add salt and spaghetti. Cook them according to package instructions.
- Pour the cream into the pan, stir well and let it cook for about 4 minutes or until thickens. At last, stir in finely chopped fresh parsley and taste. Add salt to your taste. Pour the sauce over drained spaghetti, mix well and serve.
- You can use any pasta shapes you have on hand. In general, count with about 3.5 ounces of dry pasta per person (for a main dish).
- I always use extra virgin olive oil but cooking olive oil can be also used as well as sunflower/vegetable oil.
- Salt – you will need some for the spaghetti. I use about 2-3 teaspoons for 2 quarts/2liters of water. The sauce should not need much salt but every person is different, so taste it and add some at the very end. I used regular table salt.
- This recipe can be easily doubled or halved.