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November 17, 2020 Leave a Comment

Mushroom Spaghetti (vegetarian, GF option)

Creamy and indulgent Mushroom Spaghetti flavored with Italian and Asian flavors and inspired by Catch Restaurant.
Mushroom Spaghetti (vegetarian, GF option)

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.
Mushroom Spaghetti (vegetarian, GF option)

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.
Mushroom Spaghetti (vegetarian, GF option)

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 (vegetarian, GF option)

Mushroom Spaghetti is:

Outstanding
Out of this World
Divine
Indulgent
Vegetarian
Gluten-Free option (use GF pasta)
Mushroom Spaghetti (vegetarian, GF option)

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

 

Print Pin

Mushroom Spaghetti

Creamy and indulgent Mushroom Spaghetti flavored with Italian and Asian flavors and inspired by Catch Restaurant.


Course Main Course
Cuisine Asian Inspired, Italian
Keyword Mushrooms, Pasta
DietVegetarian, Gluten-Free option
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 645kcal
Author Nisha


Ingredients

for roasted tomatoes

  • 8 ounces cherry tomatoes sliced
  • 1/2 tbsp olive oil
  • 2 cloves garlic chopped
  • 1/4 tsp dry thyme
  • salt to taste

for mushroom sauce

  • 1 tbsp olive oil
  • 2 green chilies sliced
  • 4 ounces cremini mushrooms sliced
  • 1 1/2 tbsp soy sauce gluten-free
  • 1/2 cup heavy cream
  • 1 cup whole milk
  • 1 tbsp unsalted butter
  • 2 tbsp mascarpone cheese

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.

Nutrition Facts
Mushroom Spaghetti
Amount Per Serving
Calories 645 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 13g81%
Cholesterol 62mg21%
Sodium 550mg24%
Potassium 749mg21%
Carbohydrates 78g26%
Fiber 5g21%
Sugar 10g11%
Protein 18g36%
Vitamin A 1395IU28%
Vitamin C 29mg35%
Calcium 148mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

 

 

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Truffle Butter Mushroom Pappardelle (no cream, vegetarian) Sun-Dried Tomato and Spinach Pasta (no cream, vegetarian, GF option) Penne alla Vodka (gluten-free option, whole wheat option) Vegan Penne alla Rosé (whole wheat, gluten-free option, 10 Ingredients)

Filed Under: Asian, Gluten-Free, Heavy Cream, Italian, Main Course, Milk, Mushrooms, Pasta, Shallot, Special Occasion, Tomatoes, Valentine's Day, Vegetarian Tagged With: Recipes

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
2 tbsp light brown sugar
2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
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Maple syrup, for garnish
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10. Place in the oven for 60 minutes or until the top is golden brown.
11. Serve hot. Top with powdered sugar and maple syrup. #brunch
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