Best 6 Herbed Mushroom Spaghetti Sauce Recipes

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Embark on a culinary journey with our delectable Herbed Mushroom Spaghetti Sauce, a symphony of flavors that will tantalize your taste buds. This versatile sauce is a culinary chameleon, effortlessly transforming simple spaghetti into an extraordinary gourmet experience. Dive into a world of umami with our medley of mushrooms, sautéed to perfection and infused with a symphony of aromatic herbs. Our recipes cater to diverse dietary preferences, offering both vegan and gluten-free options, ensuring everyone can savor this culinary masterpiece. Ready yourself for a taste sensation that will leave you craving more.

Let's cook with our recipes!

MUSHROOM SPAGHETTI (SAUCE)



Mushroom Spaghetti (Sauce) image

This easy mushroom spaghetti sauce is hearty and robust in flavor with minimal effort! This recipe is made with simple ingredients you probably already have in your pantry plus fresh, deeply flavorful mushrooms! This tomato sauce is so flavorful and easy to prepare its sure to become a family dinner favorite! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     entree

Time 40m

Number Of Ingredients 13

10-12 ounces Dried Spaghetti
3 1/2 TBS Extra Virgin Olive Oil (- DIVIDED)
1- pound Fresh Mushrooms ( - cleaned, de-stemmed & DIVIDED; ½ thinly sliced & ½ finely diced (SEE NOTES))
2-3 cloves Garlic (- finely chopped)
1 ½ TBS Fresh Thyme Leaves
¾ tsp Italian Seasoning
1 TBS Tomato Paste
½ Cup Red Wine
1 (14.5 ounce) can Fire Roasted Tomatoes ((SEE NOTES))
1 ½ Cups Prepared Tomato Pasta Sauce ((SEE NOTES))
½ Cup Grated Parmesan or Pecorino Romano Cheese (- DIVIDED, plus more for serving (or vegan alternative))
¼ Cup Fresh Basil (- chopped & DIVIDED)
Kosher Salt & Ground Black Pepper

Steps:

  • Cook pasta: Bring a large pot of water to a boil. Season water generously with salt. Add the pasta and until 1-minute shy of al dente, 8-9 minutes, or according to package instructions. Drain pasta, reserving 1 cup of cooking liquid. (Tip: Start boiling water now. Then, start cooking the pasta when you start cooking the finely diced mushrooms in step 3)
  • Sauté the sliced mushrooms: Heat 2 tablespoons of oil in a large saucepan over medium-high heat until shimmering. Add the sliced mushrooms and cook, UNDISTURBED, for 4 minutes. Stir. Continue to cook, stirring occasionally, for an additional 3-5 minutes or until mushrooms are golden browned and tender. Season mushrooms with salt and pepper. Remove the mushrooms to a plate and set aside.
  • Start mushroom sauce: Reduce the heat to medium and add remaining 1 ½ tablespoons of oil to the pan. Add the diced mushrooms. Cook, UNDISTURBED for 2 minutes. Stir and continue to cook, stirring occasionally, until golden brown, about 2-3 minutes. Add the garlic, thyme and Italian seasoning. Season with salt and pepper. Cook until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until caramelized, about 1-2 minutes.
  • Deglaze: Add the wine to deglaze the pan, scraping up any browned bits stuck to the bottom of the pan. Simmer until the wine is mostly evaporated.
  • Simmer: Add the tomatoes (and their juices) and the tomato sauce. Bring sauce to a rapid simmer. Reduce the heat to a simmer and stir in ¼ cup of the cheese. Season with salt and pepper. Simmer for 8-10 minutes, or until the sauce is slightly thickened. Stir in half of the basil.
  • Add the pasta & reserved mushrooms to the sauce. Toss for 1-2 minutes or until sauce is thick and coats the spaghetti. If sauce is too thick, add a splash or two of reserved cooking water. Taste and adjust pasta for seasoning with salt and pepper.
  • Serve: Transfer mushroom spaghetti to serving bowls. Garnish with remaining cheese and remaining fresh basil. Enjoy!

Nutrition Facts : Calories 160 kcal, Carbohydrate 8 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 6 mg, Sodium 481 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

CREAMY HERB-MUSHROOM SAUCE



Creamy Herb-Mushroom Sauce image

Creamy sauce made with herbs and mushroom is so rich and it tastes good ladled over chicken, beef or pork.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 16

Number Of Ingredients 8

1/4 cup butter or stick margarine
1 tablespoon finely chopped shallots
1 cup thinly sliced mushrooms (about 3 ounces)
1 tablespoon all-purpose flour
1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1/2 cup half-and-half
1 tablespoon dry white wine, if desired

Steps:

  • Melt butter in 2-quart saucepan over medium heat. Cook shallots and mushrooms in butter, stirring occasionally, until tender.
  • Stir in flour, thyme and parsley. Cook, stirring constantly, until slightly thickened.
  • Gradually stir in half-and-half and wine until smooth. Cook, stirring constantly, until thickened. Serve immediately.

Nutrition Facts : Calories 85, Carbohydrate 2 g, Cholesterol 20 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 2 tablespoons, Sodium 45 mg

CREAMY MUSHROOM SPAGHETTI



Creamy Mushroom Spaghetti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

Salt
1 pound whole-wheat or whole-grain spaghetti
1 1/2 pounds mixed mushrooms - shiitake, crimini, any that catch your eye at market
1/3 cup extra-virgin olive oil, eyeball it
2 leeks
3 to 4 cloves garlic, finely chopped
Freshly ground black pepper
2 tablespoons finely chopped fresh thyme leaves
1/2 cup dry white wine
1/2 cup cream
Grated Parmigiano-Reggiano or Romano, for topping

Steps:

  • Heat water to a boil for the pasta, salt water, drop in pasta and cook to al dente.
  • Wipe mushrooms clean with damp towel. Remove woody stems. Thinly slice the mushrooms.
  • Heat a large deep skillet with extra-virgin olive oil over medium-high heat. Add the mushrooms and cook until deeply golden and tender, 10 minutes.
  • While mushrooms cook, halve the leeks lengthwise. Cut off a couple of inches from tough tops. Trim off root end. Thinly slice the leek then vigorously wash in a large bowl of cold water, separating all the layers to free of grit. Let leeks sit a few minutes then lift out of the water and dry on kitchen towel.
  • Add leeks to mushrooms along with garlic and season with salt, pepper and fresh thyme. Cook 3 to 4 minutes more then add wine, reduce half a minute then stir in cream and heat through. Toss pasta with mushrooms and adjust seasoning. Top with grated cheese at the table.

GARLIC MUSHROOM PASTA RECIPE



Garlic Mushroom Pasta Recipe image

This is hands-down the best rich and velvety mushroom pasta recipe without cream. Loads of mushrooms, garlic, shallots, and a little parmesan, tossed with perfectly cooked pasta, and a lighter silky-smooth sauce!

Provided by Suzy Karadsheh

Categories     Dinner

Number Of Ingredients 17

8 ounces dry pasta (I used Toscani-shaped pasta)
Kosher salt
1/3 cup extra virgin olive
1 tablespoon butter
2 shallots (minced)
5 garlic cloves (minced)
8 ounces Baby Bella Mushrooms (sliced)
8 ounces white mushrooms (sliced)
8 ounces portabella mushrooms (roughly chopped)
black pepper
1 teaspoon rosemary
3 tablespoons of tomato paste
¼ cup merlot wine
½ cup of grated Parmigiano-Reggiano (Parmesan)
½ cup packed parsley
1/3 cup chopped walnuts
Red pepper flakes to taste (optional)

Steps:

  • Cook the pasta to al dante in boiling salted water according to box instructions. Keep 1 cup of the pasta cooking water then drain the pasta.
  • In a large skillet, heat the olive and butter over medium-high heat, add the shallots and garlic and cook, tossing regularly for 2 to 3 minutes (manage the heat so that the garlic does not burn).
  • Add all the mushrooms and toss them around in the pan for a couple of minutes, adding another drizzle of extra virgin olive oil. Season with a good pinch of kosher salt, black pepper and the rosemary. Cook the mushrooms for about 7 to 10 minutes, tossing occasionally, until they turn color and release their juices.
  • Add the tomato paste, wine and about ½ to 3/4 cup of the pasta cooking water. Cook over medium heat for about 4 to 5 minutes (this becomes your mushroom pasta sauce).
  • Add the cooked pasta to the mushroom sauce. Toss to combine. If needed add a little bit more of the pasta cooking water.
  • Stir in Parmesan cheese and finish with a sprinkle of parsley, walnuts and red pepper flakes. Serve immediately!

Nutrition Facts : Calories 448.7 kcal, Carbohydrate 49.1 g, Protein 13.2 g, SaturatedFat 2.8 g, TransFat 0.1 g, Cholesterol 0.4 mg, Sodium 120.8 mg, Fiber 4.7 g, Sugar 7.9 g, ServingSize 1 serving

SHRIMP AND MUSHROOM LINGUINI WITH CREAMY CHEESE HERB SAUCE



Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce image

This recipe is a 'gift from the gods.' You can easily substitute the shrimp and mushrooms for something else.

Provided by Karyn

Categories     Main Dish Recipes     Pasta     Shrimp

Time 30m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package linguini pasta
2 tablespoons butter
½ pound fresh mushrooms, sliced
½ cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
¾ teaspoon dried basil
⅔ cup boiling water
½ pound cooked shrimp

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguini and cook until tender, about 7 minutes. Drain.
  • Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
  • In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms; heat sauce through.
  • Toss linguini with shrimp sauce and serve.

Nutrition Facts : Calories 601.4 calories, Carbohydrate 44 g, Cholesterol 210.3 mg, Fat 38.3 g, Fiber 2.7 g, Protein 23.2 g, SaturatedFat 23.4 g, Sodium 402.7 mg, Sugar 2.9 g

PASTA WITH CREAMY HERB MUSHROOM SAUCE



Pasta with Creamy Herb Mushroom Sauce image

Mushroom sauce provides a wonderful addition to this pasta dish that's ready in just 20 minutes - a perfect side for your Halloween meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 6

Number Of Ingredients 11

8 oz uncooked pappardelle pasta
2 tablespoons butter or margarine
1 medium sweet onion, thinly sliced, separated into rings
4 packages (4 oz each) wild mushroom blend
2 teaspoons chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 cup whipping cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
Fresh sage or thyme leaves, if desired

Steps:

  • Cook and drain pasta as directed on package; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Cook onion in butter 8 to 10 minutes, stirring occasionally, until soft and golden. Add mushrooms, chopped sage and thyme; cook until mushrooms are tender, about 5 minutes. Stir in whipping cream, cheese, salt and pepper.
  • Pour sauce over cooked pasta; toss gently to coat. Garnish with herbs.

Nutrition Facts : Calories 386, Carbohydrate 36 g, Fat 3, Fiber 3 1/2 g, Protein 12 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 424 mg

Tips:

  • Use a variety of mushrooms. This will give your sauce a more complex flavor. Cremini, shiitake, and portobello mushrooms are all good choices.
  • Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
  • Cook the mushrooms until they are browned. This will help to bring out their flavor.
  • Use fresh herbs. Dried herbs can be used, but they won't have as much flavor as fresh herbs.
  • Don't boil the sauce. A gentle simmer is all that is needed.
  • Serve the sauce over your favorite pasta. Spaghetti, linguine, and fettuccine are all good choices.

Conclusion:

This herbed mushroom spaghetti sauce is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a special occasion. The combination of mushrooms, herbs, and tomatoes is sure to please everyone at the table. So next time you're looking for a flavorful and satisfying pasta dish, give this recipe a try. You won't be disappointed!

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