Creamy Mushroom Spaghetti

Creamy Mushroom Spaghetti


  • 50 gm butter
  • 3 shallots, finely chopped (can use 1 onion)
  • 300 gm mushrooms, finely sliced (or porcini mushrooms if you are lucky enough to have them!)
  • 1 tsp Spicecraft Smokey Garlic Salt
  • 2 tsp Spicecraft Pimped Pepper / or 2 tsp Spicecraft Bangin' Beef Rub
  • 100 ml white wine 
  • 1 packet of spaghetti, cooked to packets instructions.
  • 50 gm parmesan cheese, grated
  • Handful of parsley, chopped
  • Maasdam cheese, shaved (can use Gouda) 


  1. Heat a pan over a med heat, add the butter once melted, add the shallots, cook for about 5 minutes until soft & translucent.
  2. Now add the mushrooms, cook for around another 5 minutes or until the mushrooms are soft.
  3. Add the Smokey Garlic Salt and Pimped Pepper, stir to combine, now add the wine, stir again until the wine is mostly evaporated.
  4. Add 3/4 of the cream & simmer for 5 minutes.
  5. Now add the rest of the cream along with the cooked pasta, parmesan cheese, parsley & more Pimped Pepper to taste.
  6. Mix everything together until well combined.
  7. Divide onto 4 serving plates & top with some shaved Maasdam cheese.

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