Ingredients

The following ingredients have 4 Servings
  • 8 ounces spaghetti
  • 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)
  • 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*
  • 1/4 cup freshly grated Parmesan
  • Kosher salt and freshly ground black pepper (to taste)
  • 2 tablespoons chopped fresh chives

Instruction

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • 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.
  • 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.
  • Stir in pasta and gently toss to combine.
  • Serve immediately, garnished with chives, if desired.