Spaghetti with mushroom cream cheese sauce #pasta #vegetarian

Just a short one. A spaghetti sauce with leftovers I found in the fridge.

Spaghetti mushroom cream cheese 1


  • 200 g mushrooms (oyster mushrooms I “found” in the fridge)
  • 1 small onion or shallot
  • 0.1 l broth (vegetable broth, miso, water, etc.)
  • 50g cream cheese (like “Bressot”)
  • Nutmeg, pepper (both fresh ground)
  • Olive oil
  • 150 g spaghetti (75g per saving, whole wheat)


-clean and cut the mushrooms in bite size bits)

-cut the onion in small bits (as small as you like)

-heat the oil in a pot

-let the onion become translucent

-add the mushrooms stir and let cook for several minutes

-deglaze with the liquid

-let the liquid reduce for several minutes

-stir in the cream cheese (till your desired thickness of the sauce)

-season with pepper and nutmeg

-serve hot on your desired pasta (whole wheat spaghetti in my case)

Spaghetti mushroom cream cheese 2


-“Bressot” is a garlic, herb cream cheese. Any other would work too. But that’s what I found in the fridge.

-some fresh herbs (parsley) could be added. There are already herbs in the cream cheese I found. So I haven’t added any

Bon appètit


2 thoughts on “Spaghetti with mushroom cream cheese sauce #pasta #vegetarian

  1. even if I would buy ingredients just for one plate. It wouldn’t be the same like the last time I did it. Different seasoning, skipping one ingredient. Thanks for the comment


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