Creamy Garlic Herb Mushroom Spaghetti Recipe - Pinch of Yum
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Creamy Garlic Herb Mushroom Spaghetti

90 reviews / 4.4 average

Mushroom spaghetti with a creamy garlic herb sauce? Okay, this is capital L-O-V-E on so many levels.

I know – technically, this probably would have been a better fit for Meatless Monday. It’s a nice way to change up spaghetti and make it something a little more veg-friendly and, um, what’s the word? GAHHHHH?

But when we’re talking about butter and garlic soaked mushrooms tossed with fresh herbs and coated in a creamy sauce all served up on steaming hot pasta – ♡♡♡ – let’s get real. That, my friends, does not need a Meatless Monday. In my world, that can happen any day of the week.

This is not a new conversation around here, but I always feel the need to let you guys know: I haven’t always been a mushroom lover.

Something happened to me a year or two into the food blogging game that made me go from a mushroom h8er 4 lyfe to a Professional Mushroom Eater. I’m, like, 900% sure that that something involved butter and garlic and white wine in a sizzling hot pan that also HAPPENED to contain a few mushrooms? But whatevs.

All that matters is that now I’m on the other side of the fence. I identify with the people of the world who put mushrooms in everything, from enchiladas to sandwiches to date night pasta with goat cheese –> come to think of it, that recipe looks suspiciously similar to this. MOVING ON THO.

Remember when I used bacon fat instead of butter for the sizzling pan of garlic and mushrooms? And then took an ultra close up picture of it for dramatic effect?

Right. That happened.

Oil and onions in a pan.

You guys. I’m going to derail the conversation for a minute because SAGE. I need to talk to you about Sage.

She’s doing so well! So, so well. It’s been just about a month (or more? sometimes it feels like we’ve had her forever) and every day we get to see a little more of her personality, which is, in two words, ULTIMATE NAPPER.

Her favorite activities, depending on the hour, are laying on the deck in the sun, laying on the deck in the shade, or laying on the deck in the half-sun-half-shade. Poor baby doesn’t know that we live in Minnesota, land of the 6 months of miserable winters during which time you absolutely cannot lay on the deck, much less stick one pinky toe into the world outside that patio door. But we’ll cross that bridge when we get there.

Cream on mushrooms and noodles.
White sauce on noodles.

Okay, but as much as we love her, sometimes we just want the girl to play a little bit.

We put the peanut butter-filled Kong in front of her and she licks it half-heartedly for three seconds before just rolling over to get her belly rubbed. We get her riled up and running around on the furniture (omg please just ignore me) and she’ll run back and forth, like, two times before settling in – head on pillow, obviously – for her next nap. I throw her balls to fetch in the yard and she doesn’t have one tiny ounce of an idea about what to do with them. I honestly think she doesn’t know how to play.

But then, this –>

Last night, we took her to the dog park (the one with the MUD PIT – and yes, you should be silently judging us right now) and she went straight up Wild Girl on us.

WILD. GIRL. One whole hour of Wild Girlness.

Dog running.
Dog running in sand.
Dog panting.

Just look at that Wild Girl.

We’re ridiculously proud.

I know this Sage essay – five paragraphs makes an essay, right? – has hardly anything to do with Creamy Garlic Herb Mushroom Spaghetti. I know, and yet.

What else would you really want to do after an hour with Wild Girl at the dog park than to:

  1. come home,
  2. give the dog a bath,
  3. wrap her up like the true baby that she is,
  4. and eat a plateful of creamy, mushroom-loaded spaghetti with plenty of garlic and herbs?
Dog wrapped in a blanket.

I know it.

My thoughts exactly.

(Seriously, though, this spaghetti. Go get it, garlic herb mushroomers!)

Creamy Garlic Herb Mushroom Spaghetti in a grey bowl.

Check Out Our Video For How To Make Creamy Garlic Herb Mushroom Spaghetti:

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Creamy Garlic Herb Mushroom Spaghetti in a bowl.

Creamy Garlic Herb Mushroom Spaghetti

  • Author: Pinch of Yum
  • Total Time: 30 minutes
  • Yield: 4 huge servings 1x


This Creamy Garlic Herb Mushroom Spaghetti is total comfort food! Simple ingredients, ready in about 30 minutes. Vegetarian.


  • 8 ounces whole wheat pasta (spaghetti, linguine, etc.) – I like DeLallo brand
  • 4 tablespoons butter, divided
  • 3 cloves garlic, minced, divided
  • 16 ounces fresh mushrooms, sliced
  • 2 tablespoons flour (or whole wheat flour)
  • 1 teaspoon herbes de provence
  • 1 1/2 cups milk
  • salt and pepper to taste
  • 3 tablespoons olive oil
  • additional 1/4 cup water, broth, milk or cream (optional)
  • 1/4 cup fresh parsley (more to taste)


  1. Pasta: Cook the pasta according to package directions. Set aside and toss with a little oil to prevent sticking.
  2. Mushrooms: Melt 2 tablespoons of butter over medium high heat. Add one clove of the garlic and saute for a minute until fragrant. Add the mushrooms and sauté for 5-10 minutes, until golden brown and softened. Set aside.
  3. Sauce: Add the remaining 2 tablespoons of butter to the pan and melt again over medium high heat. Add the garlic and saute for a minute until fragrant. Add the flour and herbes de provence. Stir fry for a minute to cook out the flour taste. Add the milk slowly, whisking to incorporate. Let the mixture simmer until thickened. Season with salt and pepper.
  4. Assemble: Toss the sauce, pasta, and mushrooms together. Add the olive oil and water as needed to keep the sauce from getting too thick. Stir in the parsley just before serving.


  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Italian-Inspired

Keywords: mushroom spaghetti, garlic herb pasta, creamy pasta, pasta recipe, easy pasta recipe

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  1. Pinch of Yum Logo

    This spaghetti looks delicious and I don’t even LIKE mushrooms! But now I’m super hungry for this specific dish. I’m feeling so conflicted right now.
    I love how quickly Sage has become such an integral part of your Pinch of Yum family, thank you for sharing these stories about her. Aren’t dogs the best?

  2. Pinch of Yum Logo

    Dang! You’re making me so sad I’m lactose intolerant! I may play with the ‘cream’ and see what non-dairy version of this I can come up with. Looks so good!

    1. Pinch of Yum Logo

      Do it! I think you can make something good happen. The mushrooms and pasta and garlic in and of themselves are probably enough 😉

      1. Pinch of Yum Logo

        Lindsay what is in herbes de provence? I can’t find it in the supermarket here. Help please because I would love to make tonight for dinner. It looks so yummy. Thank you..

        1. Pinch of Yum Logo

          This is a great sauce. I’ve made this before. Actually I just finished it..I do everything in the recipe..except i don’t add the herbes de provence..I have before and I didn’t like it..I’ve added white wine too. Love this recipe

      2. Pinch of Yum Logo

        Surpringly coconut milk will work. My husband is lactose intolerant and I’ve made pasta with coconut milk. You don’t even taste the coconut.

      3. Pinch of Yum Logo

        Coffee Rich coffee whitener is completely dairy-free. It is a kosher substitute for cream when used full strength and for whole milk when mixed with water in a 1:1 ratio. There are other brands, but a lactose intolerant person can be assured that any product certified kosher – parve is totally dairy-free.

    2. Pinch of Yum Logo

      Hi =)
      I made a milk-free version of your dish, using cashew milk, on Friday and it was absolutely delicious!!! I blended up cashew nuts and topped that up with water and blended again, at a ratio of 1 part nuts to 6 parts water.
      I did use butter, but I am sure for the frying part and you could use olive oil or coconut oil and again for the sauce-part at the beginning. I also added a bit of nutmeg to the sauce.

      And I should have made more because I was foolish to think that a quarter if the four serving would be enough for me =P It was just so good =) Thank you for the recipe, Lindsay!

    3. Pinch of Yum Logo

      You can substitute OAT MILK in savory applications, and ALMOND MILK (yum) in sweet ones.

      I’m wheat intolerant, and I’ll just shake together a proportionate amount of cornstarch in the “milk” to make the sauce…

      1. Pinch of Yum Logo

        Hi, just a quick q. When you say broth, is this just stock, like vegetable or chicken stock? Thank

        1. Pinch of Yum Logo

          I used cashew milk and vegetable broth. It took a bit longer to thicken but tasted great! I did add extra garlic afterwards because I LOVE garlic

    4. Pinch of Yum Logo

      Try cashew cream! I’m going into the kitchen to make this recipe now (with half and half because all my kids are home for break and I don’t want to annoy them). But as soon as I can I’m going to try a cashew cream version!!!

    5. Pinch of Yum Logo

      Tip: you probably don’t need any olive oil at all. Overall a really good recipe other than the excess olive oil!

      1. Pinch of Yum Logo

        Pretty much followed the recipe to the T; the exceptions being not adding in the extra liquid at the end, and instead splashing the mushrooms in their saute phase with some sherry. Very nice. 🤤

  3. Pinch of Yum Logo

    Oh my word, that pic of Sage wrapped up like a baby is priceless. What a cutie!
    As a life long mushroom lover this will be a hit!

    1. Pinch of Yum Logo

      Thanks Lauren! I am sort of obsessed with this new game of wrapping Sage up like a baby and snuggling her… eek. Danger zone.

    2. Pinch of Yum Logo

      Yup, my “chi-bo” grandpuppy likes to be swaddled like that. It’s her only favorite part of bath time.

  4. Pinch of Yum Logo

    GAH! SAGE! She is ADORBS! Yay for puppy mom-hood. It’s THE BEST.
    Well, almost. Because there’s THIS. Buttery, mushroomy, pasta noodly goodness that makes this meat-loving human NOT EVEN CARE that there is no meat present. You win.

  5. Pinch of Yum Logo

    I love the including real life pics in a recipe post! Makes me feel like I’m reaaally your friend, not just online. (?) idk okay.

    But MUSHROOMS. I’m in the same boat as you. Used to be scared of them, now they’re one of my favorite ingredients to use. Have you ever had morels?!?! We just found some wild ones and cooked em up with a little butter and flour. OMG.

  6. Pinch of Yum Logo

    Whoa- Sage is awesome! My sister just got a chow chow (?) and he’s like a donkey now. huge.

    This pasta dish looks incredible- I was never a mushroom fan until recently- Now they are one of my favourites!

  7. Pinch of Yum Logo

    I have so much fresh pasta in the fridge right now from a pre-half marathon carb fest where our eyes were bigger than our stomachs. This recipe looks amazing and I used to hate mushrooms too until something happened and now I LOVE them.

    Glad you had such a good time with Sage!

  8. Pinch of Yum Logo

    I have been following your blog for a few months now and I just had to take a moment with this particular post today. We also rescued our Charlotte around the same time that you got Sage. I was completely laughing out loud (at work) when I read how she likes to lay on your deck (in the sun/in the shade). Charlotte discovered our deck as well and she is in love – I also did not break the news yet that we live in MA and we just had one of the worst winters in anyone’s memory…
    Thank you for updating us with Sage action and then throwing in a little pasta number to just round out the day! Cheers!

    1. Pinch of Yum Logo

      Aw, so so fun to hear about Charlotte! Love the name!! Sage and Charlotte can be virtual dog-on-the-deck buddies. 🙂

  9. Pinch of Yum Logo

    Love the update on Sage! Sounds like she’s coming along swimingly with you guy’s love and attention. You’re lucky she lets you wrap her up after a bath. All my hound mix does is run around the house and roll around on the couch, the bed, whatever to get everything soaking wet and then wait for her reward cookie.

    Oh and spaghetti with mushrooms? I’m all over it.

    1. Pinch of Yum Logo

      Hahahaha – yeah, I think she was sort of meh after her bath. She’s not a huge fan. Probably feeling regret about that mud pit…

  10. Pinch of Yum Logo

    I go through stages of being a mushroom lover and can’t-stand-it but right now I’m diggin it so this looks hella good! Also, that photo of you and Sage – my heart melted!

  11. Pinch of Yum Logo

    Amazing work Lindsay! We just found your beautiful work. Beautiful photos, and a wonderful hearty recipe! Perfect!
    Blogs like yours are an inspiration for us.
    Panos and Mirella.

  12. Pinch of Yum Logo

    What a delicious sounding dish, and also a very good looking one, as well. My family and I always prefer to use whole wheat pasta, and we also all love every kind of mushroom. Can you suggest a (type of) mushroom which will give us a lot of that very ‘earthy’ flavor in this dish? In my opinion, plain old ‘Button Mushrooms’ or ‘Crimini Mushrooms’ just won’t do it. What do you think about using “Shitake”, “Porcini”, or “Morrell” mushrooms? Do you think they’d have a bit more of that ‘earthy’ flavor, since that’s what I’m looking for? I’ll definitely make this dish very soon, but I’ll await your reply with regard to the choice of mushrooms.
    BTW, your (baby) “Sage” is absolutely adorable!! My family and I also love animals, and we’ve rescued several kitties from our local”Humane Society”. We also took in a few strays who ended up on our doorstep…. starving and homeless. They actually ended up being the most loving and wonderful pets which we’ve ever had. Please dear folks, adopt a pet if you possibly can! They are very grateful to finally have a good and loving home. Those poor creatures have no voice of their own, but we must speak for them, and very loudly!

    1. Pinch of Yum Logo

      Thanks for the comment Angela! I haven’t tried Morels but I hear they’re amazing! I would try those if you can get your hands on them! For this recipe I used baby portabella mushrooms which are my favorite and usually really accessible.

  13. Pinch of Yum Logo

    Oh how I get the puppy love!! We have a 1 year old morkie and, with the kids at school all day, we spend lots of one-on-one time together. He’s my baby and I spoil him in a ridiculous way. (According to the hubs) With him on my lap as I write this, the only thing that would make the world more perfect would be a big pile of this mushroomey deliciousness!! Love the Bai5 in the photo too. You’ve got me hooked on the coconut:-)

    1. Pinch of Yum Logo

      Oh my gosh, I know, I saw the Bai5 after I posted it and realized it was perfect accidental product placement. 😉 Love working with them! I’m currently all over the blueberry!

  14. Pinch of Yum Logo

    Did you know that Emeril Lagasse follows you?! He pinned a link to this recipe on Pinterest!!! Congrats! Looks delicious by the way 😉

  15. Pinch of Yum Logo

    Love the picture of Sage covered in sand–a perfect image of a happy, tired, dirty dog! These updates on her may be my favorite parts of the blog now. 🙂 Our little terrier mix, Maybelle, is the same–the sun basking, the crazed dashing, the flopping on any soft surface afterwards for another nap. And you look at that little snuggly face and think what a bleak future they once had, and now they’ve totally got it made. Thank you for sharing pet adoption so beautifully.

  16. Pinch of Yum Logo

    I am a huge fan of anything mushroom, but not a huge fan of a sauce made w/flour (weird I know right? can you say mother sauce, i.e. bechamel?) But Sage? I am totally in love with !! so, so happy for you two! swaddled in the blanket, after her Wild Girl evening? she looks like “this is where I was supposed to be…. heaven” You guys did a great thing rescuing her. Bless you both.

  17. Pinch of Yum Logo

    Looks great!

    A question on quantity of spaghetti.
    In the email I got today around 9 AM, the recipe calls for 4 ounces of spaghetti, and claims to make “four huge servings”.

    However, about on this page, the recipe calls for 8 ounces of spaghetti.

    Which one is correct? I am guessing 8 ounces, because 2 ounces per person is a reasonable portion.
    (Personally, for this quantity of sauce, I would probably cook a whole pound. At my house, 4 ounces of spaghetti is pretty much one serving for a hungry grown-up.)

    1. Pinch of Yum Logo

      8 ounces is correct! I miswrote the recipe and updated the nutrition facts to reflect the changes but forgot to update the quantity until this afternoon!