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Creamy Spaghetti with Mushrooms

This creamy, dreamy pasta dinner combines the brightness of lemon with the earthiness of baby bella mushrooms, aka criminis.

Serves 6
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
388 calories per serving


> 1 lb spaghetti
> 3 tbsp olive oil
> 2 (8 oz) pkgs sliced baby bellas
> 1 small shallot, thinly sliced
> 1 lemon
> 2 tbsp minced garlic
> 1/2 (8 oz) pkg reduced-fat cream cheese, cubed
> 2 tbsp chopped parsley


Heat a large pot of salted water to a boil on high. Cook the spaghetti according to package directions, reserving 3/4 cup pasta water. Drain.
Meanwhile, in a 12-inch skillet, heat the oil on medium-high. Add the mushrooms and shallot. Cook 10–12 min., until mushrooms are golden, stirring often. Meanwhile, zest entire lemon and squeeze 2 tbsp juice.
When mushrooms are done, stir in the garlic and cream cheese. Cook 1–2 min., until cream cheese is melted, stirring often. Add lemon zest, juice, and reserved 3/4 cup pasta water. Toss spaghetti with mushroom mixture. Season with salt and pepper to taste. Garnish with the parsley.

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