Description
A rich and flavorful spaghetti dish featuring sautéed mushrooms and bell peppers tossed in a creamy herb sauce. Comforting and satisfying, perfect for weeknight dinners.
Ingredients
Units
Scale
- 12 oz (340 g) spaghetti
- 2 tbsp olive oil
- 2 tbsp butter
- 3 garlic cloves, minced
- 1 onion, finely chopped
- 8 oz (225 g) mushrooms, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1/2 tsp red pepper flakes (optional)
- 1 cup heavy cream
- 1/2 cup vegetable or chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp dried Italian herbs (or a mix of basil, oregano, thyme)
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Cook spaghetti according to package instructions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
- In a large skillet, heat olive oil and butter over medium heat. Sauté onion and garlic for 2–3 minutes until fragrant.
- Add mushrooms and bell peppers, cooking for 5–6 minutes until softened and lightly caramelized.
- Season with salt, pepper, and red pepper flakes if using.
- Pour in cream and broth, then stir in Italian herbs. Simmer for 3–4 minutes until slightly thickened.
- Stir in Parmesan cheese until melted and creamy.
- Add cooked spaghetti and toss to coat, adding reserved pasta water as needed for a silky sauce.
- Garnish with fresh parsley and serve warm.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- You can add spinach or zucchini for extra vegetables.
- Serve with garlic bread for a complete meal.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 70 mg