Creamy and indulgent Mushroom Spaghetti flavored with Italian and Asian flavors and inspired by Catch Restaurant.
One of my all-time favorite restaurants is Catch with locations in New York City and Los Angeles. The food there is incredible and my most favorite dish to order is the indulgent and creamy Mushroom Spaghetti. It is out of this world!
I recreated this recipe based on Catch’s Mushroom Spaghetti video from Good Morning America. The end result is pretty close.
Can I make Mushroom Spaghetti gluten-free?
Yes! Simply replace regular pasta with gluten-free pasta. Also, make sure you use gluten-free soy sauce or tamari.
Can I make Mushroom Spaghetti healtheir?
For this recipe, I avoided using 1.5 cups of heavy cream and instead just used half a cup of heavy cream. I replaced the remaining one cup with whole milk. If you wish to make this dish lighter, simply use all whole milk and skip the heavy cream. You may need to add 2 tbsp of flour to thicken the sauce, or you may not need to since the sauce is blended with mushrooms.
Mushroom Spaghetti is:
Outstanding
Out of this World
Divine
Indulgent
Vegetarian
Gluten-Free option (use GF pasta)
How to make Mushroom Spaghetti recipe step by step?
Roast Tomatoes & Prep
1. Preheat oven to 425 degrees. I just used my toaster oven. Slice cherry tomatoes in half, add garlic, dry thyme, salt, and olive oil.
2. Bake for 15-20 minutes – the time varies based on the oven.
3. In the meantime, slice 4 ounces of mushrooms, chopped garlic, 1 chopped green chilly, 2 sliced green chilies, and 1 small shallot. Set aside 1/2 cup of sugar snap peas.
4. Once the tomatoes are done, this is what you should have – set aside.
5. Heat up a large pot of water for the pasta.
Prepare Mushroom Sauce
1. Heat up a stainless steel pan, once hot, add oil.
2. Add the mushrooms and 2 sliced green chilies. Saute for a minute.
3. Add soy sauce and saute for 2 more minutes.
4. Once the mushrooms are slightly softened, slowly add the heavy cream to avoid any curdling.
5. Add whole milk right after (I’m using whole milk to save on fat and calories – feel free to use heavy cream if you wish). Stir well and cook down for 2 minutes.
6. Add unsalted butter.
7. Now add mascarpone cheese.
8. Stir well and cook down the sauce for 10 minutes.
9. This is what you should have. Turn off the stove and let the sauce cool down for 5 – 10 minutes.
10. Transfer the mushroom sauce mixture to a NutriBullet. Blend for a minute until the sauce is smooth.
11. This is what you should have. Set aside.
Prepare Mushroom Spaghetti
1. In the same pan from before, add olive oil followed by garlic, 1 chopped green chili, and shallots. Saute for a minute.
2. Add remaining sliced mushrooms and sugar snap peas. Saute for 3-4 minutes.
3. Add all the roasted tomatoes. Cook for 1 minute.
4. Now add the blended mushroom sauce from before. Cook for 10 minutes on low heat.
5. In the meantime, cook the spaghetti. Follow the instructions on the package. Feel free to use gluten-free or whole wheat spaghetti.
6. Here is the sauce once ready.
7. Add the hot spaghetti directly to the sauce.
8. Season with salt as needed and black pepper. Toss well.
9. Add chopped fresh chives and parsley.
10. Also add reserved pasta water – this will help create a creamy sauce and bind the sauce to the pasta. I added 1 cup of pasta water – you can add more or less. Garnish with fresh arugula.
Enjoy Hot!
More Pasta Dishes!
- Sun-Dried Tomato and Spinach Pasta
- Baked Ziti with Spinach
- Truffle Butter Mushroom Pappardelle
- Penne alla Vodka
- Tikka Masala Pasta
- Masala Mac & Cheese
- Mushroom and Spinach Pappardelle
Mushroom Spaghetti
Ingredients
for roasted tomatoes
for mushroom sauce
for mushroom spaghetti
- 1 tbsp olive oil
- 3 cloves garlic
- 1 small shallot finely chopped
- 1 green chili finely chopped
- 4 ounces cremini mushrooms sliced
- 1/2 cup sugar snap peas
- roasted tomatoes previously made
- mushroom sauce previously made
- 12 ounces spaghetti
- 2 tbsp chives chopped
- 2 tbsp parsley chopped
- salt to taste
- black pepper to taste
for garnish
- 1/4 cup arugula per serving
Instructions
Roast Tomatoes & Prep
- Preheat oven to 425 degrees. I just used my toaster oven. Slice cherry tomatoes in half, add garlic, dry thyme, salt, and olive oil.
- Bake for 15-20 minutes - the time varies based on the oven.
- In the meantime, slice 4 ounces of mushrooms, chopped garlic, 1 chopped green chilly, 2 sliced green chilies, and 1 small shallot. Set aside 1/2 cup of sugar snap peas.
- Once the tomatoes are done, this is what you should have - set aside.
- Heat up a large pot of water for the pasta.
Prepare Mushroom Sauce
- Heat up a stainless steel pan, once hot, add oil.
- Add the mushrooms and 2 sliced green chilies. Saute for a minute.
- Add soy sauce and saute for 2 more minutes.
- Once the mushrooms are slightly softened, slowly add the heavy cream to avoid any curdling.
- Add whole milk right after (I'm using whole milk to save on fat and calories - feel free to use heavy cream if you wish). Stir well and cook down for 2 minutes.
- Add unsalted butter.
- Now add mascarpone cheese.
- Stir well and cook down the sauce for 10 minutes.
- This is what you should have. Turn off the stove and let the sauce cool down for 5 - 10 minutes.
- Transfer the mushroom sauce mixture to a NutriBullet. Blend for a minute until the sauce is smooth.
- This is what you should have. Set aside.
Prepare Mushroom Spaghetti
- In the same pan from before, add olive oil followed by garlic, 1 chopped green chili, and shallots. Saute for a minute.
- Add remaining sliced mushrooms and sugar snap peas. Saute for 3-4 minutes.
- Add all the roasted tomatoes. Cook for 1 minute.
- Now add the blended mushroom sauce from before. Cook for 10 minutes on low heat.
- In the meantime, cook the spaghetti. Follow the instructions on the package. Feel free to use gluten-free or whole wheat spaghetti.
- Here is the sauce once ready.
- Add the hot spaghetti directly to the sauce.
- Season with salt as needed and black pepper. Toss well.
- Add chopped fresh chives and parsley.
- Also add reserved pasta water - this will help create a creamy sauce and bind the sauce to the pasta. I added 1 cup of pasta water - you can add more or less. Garnish with fresh arugula.
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