Creamy Mushroom and Sun-Dried Tomato Spaghetti
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!
Servings: 4
Ingredients
- 1 Onion (medium-large)
- 2 tbsp olive oil , see note 2
- 9 oz Button Mushrooms (250g)
- 3 oz Sun-Dried Tomatoes (90g)
- 2 tsp dried thyme
- 14 oz Spaghetti (400g)
- Salt , see note 3
- 1 cup Half and Half (9 ounces/250ml)
- A handful of Fresh Parsley
Instructions
- 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.
Notes
- 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.
Nutrition
Calories: 590 kcal (30%), Carbohydrates: 94 g (31%), Protein: 20 g (40%), Fat: 16 g (25%), Saturated Fat: 6 g (38%), Cholesterol: 22 mg (7%), Sodium: 88 mg (4%), Potassium: 1272 mg (36%), Fiber: 7 g (29%), Sugar: 13 g (14%), Vitamin A: 420 IU (8%), Vitamin C: 12.5 mg (15%), Calcium: 124 mg (12%), Iron: 4.2 mg (23%)
Did you make this recipe? I’d love to hear how it turned out! Leave a comment and rating below or tag me on Instagram @happyfoodstube.
