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Mushroom Spaghetti

Creamy and indulgent Mushroom Spaghetti flavored with Italian and Asian flavors and inspired by Catch Restaurant.
5 from 3 votes
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course Main Course
Cuisine Asian Inspired, Italian
Diet Vegetarian, Gluten-Free option
Servings: 4 servings
Calories: 645kcal
Author: Nisha


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


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.


Calories: 645kcal | Carbohydrates: 78g | Protein: 18g | Fat: 29g | Saturated Fat: 13g | Cholesterol: 62mg | Sodium: 550mg | Potassium: 749mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1395IU | Vitamin C: 29mg | Calcium: 148mg | Iron: 2mg
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