Spaghetti with mushrooms in a creamy sauce

21.08.2019 Fish dishes

Spaghetti in a creamy sauce with mushrooms is another very successful example of the fact that even a budget homemade lunch can be prepared not only quickly and easily, but also very tasty. The grocery set is more than affordable. The cooking process does not require any special culinary skills. But as a result, you get a dish of almost a restaurant level. Perfectly cooked spaghetti just go well with a delicate creamy mushroom sauce. The recipe uses a minimum of seasonings and spices, but, believe me, the aroma of the dish is simply incomparable! Impossible to resist!

How to make spaghetti with mushrooms in a creamy sauce

The first step is to prepare the spaghetti. To do this, put water in a saucepan on the stove at the rate of 1 liter of water per 100 g of dry spaghetti. Then, bringing the water to a boil, dip the spaghetti into it. Salt them, then crush them a little so that they soften and completely submerge in the water.

Boil the spaghetti until tender, follow the instructions on the package. As a rule, they are boiled for 7-9 minutes. The timing should be started after boiling. Do not cover the spaghetti with a lid; during cooking, stir periodically so that the pasta does not stick together. Put the finished spaghetti in a colander and you're done!

Creamy spaghetti sauce can be cooked in parallel. Pre-defrost the mushrooms, rinse with cool running water and discard them in a colander, squeezing slightly. There should be a minimum of water in the mushrooms.

We warm up butter or vegetable oil, put mushrooms in it and fry them, stirring occasionally, for about 5-7 minutes. If, during the frying process, the mushrooms give liquid, we increase the frying time until the moisture evaporates completely.

While the mushrooms are fried, chop the garlic. You can chop it finely, pass it through a press, or use a grater - of your choice. When the mushrooms are fried, send garlic to them.

Fry the mushrooms with garlic for just a couple of minutes, add seasonings, pepper and salt to the sauce (all to taste), then pour the cream into the pan.

Let the cream boil in a frying pan, wait 2-3 minutes after boiling, then add grated cheese and chopped fresh herbs into the sauce.

Turn off the stove. Stir the sauce, allowing the cheese to melt and thicken the sauce. Once the cheese is completely melted, the sauce is ready!

Then you can either mix all the boiled spaghetti with the sauce at once and stir, or put the finished spaghetti on plates, pouring the sauce over them on top. Choose the option that suits you best and enjoy a simple but delicious dish.

Spaghetti in a creamy sauce can be prepared with any kind of mushroom. Pasta with porcini or other forest mushrooms will turn out to be very tasty.

Bon Appetit!

Of course, few people prepare spaghetti sauce. If he does, then most often it is just gravy from meat. Did you know that Italians don't eat pasta without sauce at all? Moreover, they cook it on the basis of the water that remains with the pasta. Let's learn to eat tasty and satisfying?

Today, four pompous sauces will conquer you: creamy, creamy tomato, creamy mushroom and creamy cheese. Doesn't that sound delicious?

We will only use them for spaghetti, but we ask you not to stop there. These sauces can be served with vegetables, meat. Moreover, vegetables and meat can be cooked in such sauces! Also sauces can go with side dishes. That is, for example, rice with a creamy mushroom sauce. Or veal with buckwheat with creamy cheese sauce. Here, just the tongue will not turn to say that it is tasteless!

Next, we ask you to pay attention to the list of recommendations on which cream is better to take, which of them are more natural and which should not be used. After that, you can go shopping and cook dinner or lunch.

The most important ingredient for us at the moment is cream. Which ones to take so as not to miscalculate? Let's delve deeper into this.

When choosing pasteurized cream, be sure that you are buying a product practically "from a cow". This is the real cream, the period of which (under the right conditions) is up to four days and not a minute longer;
Sterilized cream is processed differently and therefore contains stabilizers. Thanks to them, the cream can stand on the shelf from 30 days to 6 months (!);
For the sauce, it is best to take cream from 15% to 30% - this is the optimal amount of percent to add to the sauce;
If you already bought the cream, pour it into a glass. If stratified or yellow grains are present, try stirring the mixture with a whisk. Did everything fall into place? The cream is still good;
If the mass remains the same or you see white flakes in the cream, then it is better not to use such a product even under heat treatment conditions.

When buying cream, be extremely careful. Be sure to read the information on the packages and check the deadline with the current date. Oh yes! There is only one word in real cream - cream. But you can hardly find such on sale here.

Simple Creamy Spaghetti Sauce

Cooking time

calorie content per 100 grams

Classics are always good, necessary and in demand. Right? If you agree with us, rather write down what to do and make sure that this is a matter of fifteen minutes.

How to cook:

Tip: If you want a savory sauce, you can add some chili powder or add a whole pod to the raw cream and remove it at the end.

For lovers of mushroom flavor and aroma, we strongly recommend preparing the next sauce for the next dish on your table.

How much time is 40 minutes.

What is the calorie content - 160 calories.

How to cook:

Remove the husk from the onion, cut off the ends and wash the head;
Then cut it into small cubes;
Cut the butter into cubes and place in a saucepan;
Put it on a small fire and let it melt;
Pour the onion into the butter, immediately add salt and pepper;
Simmer it in oil until transparent;
Clean the caps and legs of the mushrooms with a sharp knife;
Cut them into slices or small cubes - here to taste;
Pour mushrooms to the onion and wait until they are browned;
Next, pour in the cream, a little more salt and black pepper;
Peel and chop the garlic using a convenient method;
Add it to the sauce along with the nutmeg;
Let it boil for fifteen minutes - during this time the mass will boil down a little and thicken;
Grate the cheese and add to the sauce;
Stir until the cheese is melted and add more lemon juice;
At this stage, the stewpan can already be removed from the heat and served with the dish.

Tip: You can add a handful of herbs to the sauce for a change. They will give not only a pleasant color to the sauce, but also an insane aroma. It can be rosemary, thyme, basil.

For lovers of stretching and hot cheese, we can offer this sauce. Due to the fact that it is based on cheese, it is able to drive you crazy not only with its taste, but also with its aroma!

How much time is 20 minutes.

What is the calorie content - 232 calories.

How to cook:

Grind the cheese with a grater of any size. But here it is better to use a small one so that the cheese is smaller and melts faster;
Peel the garlic, cut off the ends and chop it in a convenient way;
Pour cream into a saucepan and place it on the stove, turning on a small fire;
Bring the cream to a boil and then add the cheese to it;
When it melts, add nutmeg, pepper and salt;
Garlic there, mix the mass and cook for another five minutes.

Tip: to make the sauce "different from everyone else", add more than one type of cheese, but pick up a few of your favorites. Something very unusual will turn out!

Tomato sauces have been competing with creamy sauces for many years. Let's give them a chance to prove themselves together here and now. It will be delicious!

How much time is 10 minutes.

What is the calorie content - 108 calories.

How to cook:

Peel the bulbs;
Cut off the roots of both heads and wash them;
Next, cut the onion into small cubes;
Collect water in a small saucepan and put it on the stove;
Turn on a strong fire so that the water quickly comes to a boil;
At the same time, place a frying pan on the stove and heat it up;
Then pour in the oil and warm it up;
Pour onion into hot oil and simmer until soft;
Wash the tomatoes and make a cross-shaped incision on the back of each fruit;
Place vegetables in boiling water for one minute;
When time has passed, using a slotted spoon to transfer the tomatoes into cold water, you can even add ice;
After a few seconds, you can listen to the peel of the vegetables;
Cut the stalks out and chop them in mashed potatoes with a blender;
Pour the tomatoes with the onion along with the cream;
Add more adjika, basil and pepper;
Mix the mass, bring to a boil and cook for five minutes, stirring occasionally.

Tip: For a rich and flavorful sauce, use butter.

When some of the products are already stewed in a frying pan or saucepan, then in no case should hot or even warm cream be added to them. They will curl up into lumps and spoil the sauce. Cream should only be cold.

When buying onions, be sure to touch them. It often happens that wet / wet onions are sold. This is a sign that it is already spoiled, and moisture has taken from the bottom of the container. It is there that the liquid of the spoiled bulbs flows down. In such places, there is even more often a terribly unpleasant odor.

If your cream is high enough, then butter may be with the lowest percentage of fat. But, in principle, this is a matter of taste.

In any of the four sauces, you can add your own spices to taste to enhance their aroma and flavor. It can be spicy herbs, paprika. You can also add garlic or chili to make the sauce savory. You can give a cinnamon stick for lovers of culinary experiments. Well, or everyday products in the form of peppers, young onions, and so on.

You don't have to go or go to a restaurant to have a delicious meal. You need to put the water to boil, boil the spaghetti and during this time cook such a sauce that after trying your dish, the guests will simply swallow their tongues. We helped you a little with this by recommending the best sauces of the best. Bon Appetit!

Spaghetti with mushroom sauce Is a good dish for a good breakfast. Agree that it was in Italy that the art of making pasta was brought to absolute perfection. According to Italians, and not only Italians, the most important thing in pasta is sauce. Sauce - from the simplest: olive oil with grated garlic, to the most complex, consisting of a dozen ingredients - nuts, aromatic herbs, cheese, seafood, basil, tomatoes, etc.

Spaghetti is most often prepared with meat and meat products, minced meat, or simply without everything as a side dish for meat dishes. But why not deviate a little from the usual, because they are also perfectly combined with mushrooms - such dishes turn out to be unusually delicious, they are prepared quickly and are very impressive in their taste! In this article, we will talk about cooking spaghetti with mushrooms. Read more:

Men will say: "Why do we need any mushrooms when we like spaghetti with meat too ?!" But their opinion will change very much if you cook a delicious version of this dish with mushrooms - for example, mushrooms or oyster mushrooms, which are sold in supermarkets all year round today, and it is not yet known that your loved ones will then ask you to cook more often.

In terms of satiety, these options for spaghetti are almost the same, because, as you know, mushrooms are a substitute for meat among vegetarians, but with mushrooms the dish turns out to be lighter and less harmful. In general, you can talk for a very long time, but better - just take it and try it!

Creamy mushroom sauce for spaghetti

Sufficiently satisfying and at the same time very tasty creamy spaghetti sauce can be made from mushrooms and served with cheese. And if for these purposes you take not just cheese, but Italian Parmesan, then the sauce will turn out to be especially tasty.

Ingredients:

300 g fresh champignons;
1 large onion
1 dessert spoon (or teaspoon with a slide) of wheat flour;
Half a liter of heavy cream;
Vegetable oil;
100 g of parmesan or any hard aromatic cheese;
Salt, pepper and spices.

Preparation:

Wash, dry, cut into slices and fry mushrooms in a brazier with vegetable oil. While the mushrooms are fried, chop one large onion, add it to the pan with mushrooms (they are already halfway ready by this time) and fry everything together until the onion is ready.
Now lightly sprinkle the frying with flour, pour the cream into the pan and mix everything quickly and thoroughly. Then put salt in the sauce, pepper to taste and simmer for five to seven minutes, stirring constantly.
Boil the spaghetti (according to the instructions on the package) and put them in the creamy sauce, mix and heat. Put the finished spaghetti on plates, sprinkle with grated cheese and serve.

Sour cream and mushroom sauce "Count's whim"

Ingredients:

200 g dried mushrooms;
3 tablespoons of fat and thick sour cream;
3 tablespoons of fatty mayonnaise;
1 clove of garlic;
1 tablespoon of brandy;
Spices, salt and herbs - at your discretion.

Preparation:

We wash the mushrooms, pour a glass of boiling water and leave under the lid for five minutes. While the mushrooms are soaking in boiling water, chop the herbs and finely chop the garlic.
Then we put the mushrooms (in the same water where they were soaked) on the fire and cook for about ten minutes. Next, drain the broth, dilute it with sour cream and mayonnaise and add pepper and salt to taste.
Put the boiled mushrooms in a dry frying pan, add garlic, a couple of pinches of salt, pour cognac, put on the fire and cover the pan with a lid.
After seven minutes of simmering, our extraordinary mushrooms are ready to be part of the sauce. Fill them with mushroom broth mixed with sour cream and mayonnaise, and cook the sauce for about three minutes.
Put the boiled spaghetti on a plate, pour over the sauce, sprinkle with herbs and enjoy the divine taste of the "Count's whim".

Perfect mushroom spaghetti sauce

Ingredients:

half onion-
400-500 grams of champignons
300-400 grams of sour cream
two eggs-
flour (two tablespoons) -
black pepper (half a teaspoon) -
salt (one teaspoon).

Cooking method:

Chop the onion finely and fry until tender.
Rinse the mushrooms and chop.
The legs need to be cut into rings, and the caps into slices.
Add them to the skillet, turn the heat to maximum and fry, stirring occasionally, until all the liquid has evaporated and a golden crust is obtained.
For frying, five to seven minutes are enough.
Pour in a little flour, mixing all the contents.
Whisk the sour cream and egg, season with salt and pepper, and pour this mixture into the mushrooms.
Stir this sauce until warm.
Then reduce heat to low and simmer for five minutes.
When serving, you can add parsley.
Mushroom sauce with sour cream is ready and can be served
Delight your family, friends and loved ones with such an unusual and, at the same time, very tasty dish like mushroom sour cream sauce.
Serve it with a side dish of your choice and your family's choice and the whole family will love it.

Ingredients:

Porcini mushrooms (fresh or frozen) - 300 g
Onions - 1 medium onion
Cream 20% - 200 ml
Flour - 1 tablespoon
Butter - 1 tablespoon
Salt to taste
Pepper to taste
Nutmeg - pinch
Dill - 2-3 branches

Cooking method:

The mushrooms are washed under running water.
If they have been frozen, care must be taken in advance to remove them from the freezer and allow them to thaw.
The washed mushrooms are thoroughly cleaned.
Mushrooms are cut into cubes - not too small, but not too large - within 0.7 centimeters.
When they are chopped, you need to prepare a skillet with onions.
The butter is heated in a frying pan, then finely chopped onions are sent to it, which is sautéed for about 5-7 minutes.
Then the mushrooms are sent to the pan and stewed over low heat with onions for 8-10 minutes under a closed lid.
The mushroom gravy, the recipe for which is presented here, also allows the use of vegetable oil, but thanks to the creamy one, a unique and very soft milky taste is achieved.

Oyster mushroom sour cream sauce

Ingredients:

500 g mushrooms without roots
2 medium onions
3 cloves of garlic
a glass of sour cream 100 g
vegetable oil 100 g
butter
Black and / or white pepper,

Cooking method:

Cut off the oyster mushroom roots, rinse the rest quickly under running water and dry.
Cut the mushrooms into strips.
Peel and chop the onion and garlic.
In a skillet with a thick bottom or in a saucepan over low heat, heat the butter and lightly fry the onions and garlic.
Butter ennobles the onion-garlic aroma, as you will see.
When the onion is soft and translucent, add the vegetable oil.
Place the mushrooms, stir and wait for the liquid to stand out and evaporate.
Stir to speed up the process.
After 15 minutes, salt the mushrooms, add the pepper.
Frying longer is not recommended so that the mushrooms do not become tough.
Add sour cream, stir.
If, after boiling, the sour cream sauce is too thick, add warm water.
Cover, reduce heat and simmer for 10 minutes.

Creamy mushroom sauce for spaghetti

Ingredients:

natural sour cream,
100 grams of mushrooms,
one onion,
water,
vegetable oil.

Cooking method:

If desired, you can also add a little dried basil or other spices to the main ingredients of the sauce.
The method of making sour cream sauce with mushrooms is quite simple.
First of all, it is necessary to fry the pre-chopped mushrooms and onions in a skillet until a ruddy color appears.
After frying, add water to the pan and simmer over low heat for about seven minutes.
Next, you need to open the lid of the pan, completely evaporate the water and fry the onions with mushrooms until golden brown.
After thoroughly grinding in a blender, you can freely add sour cream and a little sugar.

Classic mushroom sauce for spaghetti

Ingredients:

dried mushrooms,
sour cream (any fat content),
water (I have it indicated for a thick sauce, but you can take more if you like a thinner sauce),
onions, refined (I have sunflower) oil,
wheat flour (of any kind),
a pinch of ground nutmeg and black pepper, as well as salt.

Cooking method:

First of all, you need to thoroughly rinse the dried mushrooms from the sand (especially if the mushrooms are store-bought), then pour them with about a glass of water and cook on medium heat until soft (20-25 minutes). If you soak mushrooms, for example, overnight, you will need to cook them literally for 5-7 minutes.
Meanwhile, pour vegetable oil into a suitable frying pan, heat it up. Clean the medium onion and cut into small cubes. Put chopped onion in hot oil. We fry it over medium heat, stirring occasionally so as not to burn.
When the onion turns golden brown, add a tablespoon of wheat flour to it.
We mix everything and let the flour become a creamy shade - so we get rid of the characteristic flour taste, which will be replaced by a pleasant nutty aroma.
Next, pour 100 milliliters of boiling water, mix everything and let it boil for a couple of minutes.
During this time, dried mushrooms were boiled. They need to be removed from the broth and cut into medium pieces if you use a blender to grind the sauce. If you wish, you can leave the mushrooms, then they need to be cut quite finely
Add pieces of mushrooms to the onion-flour base and pour 100-150 milliliters of mushroom broth there
Simmer everything under a lid over low heat, stirring occasionally. When most of the liquid has evaporated, remove the pan from the heat.
Put sour cream in the mushroom sauce and mix everything actively. We return the pan to the fire and quickly heat everything up, constantly stirring. It is important not to let the sour cream boil, otherwise it may curl up. This sauce contains flour, thanks to which sour cream should not curl, but you never know ...
In fact, the sour cream-mushroom sauce is ready - it just needs to be allowed to cool. But you can eat this sauce and warm - in any case, it will be delicious.
I like it when mushroom sauce is smooth and almost smooth, so I grind it with a hand blender. But this is a matter of taste - you can leave the mushrooms in whole pieces, as I said above.
Put the cooled or still warm sour cream-mushroom sauce into a gravy boat and serve as a tasty and aromatic addition to appetizers and side dishes.
This sauce goes well with pasta, cereals, potato dishes, meat and poultry. And just on a slice of fragrant homemade bread, he is always useful.

Porcini sauce for spaghetti

Ingredients for cooking:

porcini mushrooms (dry) - 50 g;
onions or salad - 80 g;
wheat flour - 30 g;
mushroom broth - 600 ml;
unsalted butter - 100 g;
rock salt;
white pepper.

Cooking method:

To prepare a sauce from dry mushrooms, they must first be washed and soaked for 4 hours in cold water. Then, after the specified time, the mushrooms are boiled for 1 hour in the same water in which they were soaked. Do not add salt during cooking;
Already boiled mushrooms should be finely chopped, and the broth should be filtered. Measure out the required 600 ml, and the rest can be frozen;
Fry the flour first in a dry frying pan (stirring constantly), and then with the addition of butter. When the flour acquires a beautiful light brown hue, a concentrated mushroom broth is poured into it and boiled with constant stirring for 13-15 minutes;
Meanwhile, in a separate frying pan, it is necessary to fry finely chopped onions and boiled mushrooms;
Add the fried mushrooms and onions to the boiling sauce, add a little salt and a pinch of white pepper. Boil for another 1-2 minutes and remove from heat;
Transfer the aromatic sauce to a special vessel and serve as an addition to potato dishes (mashed potatoes, potato pancakes, casserole).

Delicious mushroom sauce for spaghetti

Ingredients:

champignons 400-500 gr
2-3 onions
vegetable oil for frying 100 ml
cream 20% 0.5 l
dry white wine 0.25 cups
ground black pepper
dry italian herbs
pasta 250-300 gr

Cooking method:

Gently clean the mushrooms from soil and debris with a brush, rinse under running water and discard in a colander to dry.
Never put mushrooms in water - they have a loose structure and are instantly saturated with moisture, which will impair their taste.
Chop up two large onions and mushrooms.
Heat vegetable oil in a skillet and fry the onion in it.
Add the mushrooms and fry with the onions.
Stir and watch not to burn.
After 20 minutes, the mushrooms are ready, season with salt and pepper.
Add dry wine to the nimbus.
This is not necessary, but I always add wine that is specially kept in the refrigerator for cooking.
Let the wine and mushrooms simmer for 3 minutes.
During this time, the alcohol will completely evaporate, only sourness and aroma will remain.
Now add to the pans, if necessary, salt and pepper.
Keep in mind that Parmesan will also be added to the sauce, which contains salt.
Stir and simmer the sauce over low heat for 5 minutes.
Add dry Italian or Provencal herbs, stir, let the sauce simmer for another minute.
Add a tablespoon of grated cheese.
Mix well.
Try adding salt and pepper if needed.
Now you need to put the boiled pasta in the sauce.

Mushroom sauce

Ingredients:

Champignons - 300 g;
Onion - 1 pc;
Sour cream - 150 g;
Flour - 1 tbsp;
Butter - 2 tablespoons;
Vegetable or mushroom broth (water) - 1 glass;
Spices - salt, pepper, nutmeg, bay leaf.

Cooking method:

First, rinse the mushrooms well and cut them into small cubes;
Chop the onion and fry it in butter until transparent;
Then add the mushrooms and simmer them along with the onions until the main part of the mushroom liquid has evaporated;
Add flour to stewed vegetables, mix with mushrooms and onions, pour in warm broth;
Stir the resulting mixture again so that there are no lumps left in it;
Once the sauce is smooth, add sour cream and spices to taste;
Ready-made mushroom champignon sauce can be served in a special gravy boat or immediately with the dish;
Before serving, let the sauce steep a little so that it is saturated with the spice flavors.

A simple recipe for mushroom pasta sauce

Ingredients:

Spaghetti 1 piece
Onion 200 gr
Oyster mushrooms 1-2 branches
Parsley 2-3 cloves
Garlic 100 gr
Tomato pulp 3 tbsp
Olive oil
Spices: salt, black pepper, nutmeg, sugar, dry aromatic herbs

Cooking method:

Spaghetti with mushroom sauce is great with any available mushrooms, both wild and farmed.
You can buy fresh mushrooms or oyster mushrooms in almost any store. I prefer oyster mushrooms for frying.
Heat olive oil in a skillet and fry the garlic cloves, peeled and flattened with a knife block, in it. This is how the olive oil is flavored. When the garlic starts to darken, discard it.
Peel the large onion and cut into strips. Fry the onions in oil until pleasant golden brown.
Season with salt and pepper to taste, add 1-2 pinches of dry Mediterranean herbs and nutmeg on the tip of a knife. For a delicious sweet and sour sauce, add a quarter teaspoon of sugar, if desired.
The pulp of tomatoes - canned or fresh, grind to a state of puree with the addition of water from a kettle, literally a quarter of a glass. Add tomato to mushrooms and onions, stir and simmer covered over low heat for 5-6 minutes.
The consistency of mushroom spaghetti sauce should be like thick sour cream. Liquid sauce will not hold the pasta on its surface.
In a large saucepan, bring 2 liters of water to a boil, salt at the rate of 5-7 grams of salt per liter. Cook the pasta until tender - the time indicated on the package ensures that the pasta is cooked al dente.

When the juice from the mushrooms has completely evaporated and the mushrooms begin to fry, add finely chopped onions.

Fry mushrooms and onions until golden brown. Salt, pepper and add cream.

Cook for about 10 minutes over low heat.

The sauce should not be very thick, otherwise the pasta will turn into a porridge of sticky pasta.

If the sauce is thick, add a little boiled water and simmer the sauce for a couple of minutes more.

At this time, we put the spaghetti to cook.

We discard the pasta in a colander, grease a little with butter and arrange on plates. Pour the prepared sauce on top.

Sprinkle with finely grated Parmesan cheese.

Mushroom sauce for spaghetti

Wild mushrooms are best for making mushroom sauce because they have the strongest aroma. In this case, it is better to use dry porcini mushrooms or aspen mushrooms. But if there are no forest mushrooms, they can be quite successfully replaced with fresh champignons bought in the store. When choosing champignons, give preference to small mushrooms. Spaghetti is also very good with cheese, the aroma of cheese perfectly complements the mushroom!

Ingredients:

500 g of fresh forest mushrooms or champignons;
1 sweet bell pepper - paprika;
2 tbsp olive oil;
2 tbsp. milk;
300 g of hard cheese;
2 tbsp butter;
1.5 tbsp starch;
2-3 cloves of garlic;
some lemon peel;
ground black pepper:
fresh herbs: parsley, dill;
salt to taste.

Cooking method:

Boil the mushrooms in a little water. If these are forest mushrooms, the cooking time will be 10 minutes, it is enough for the mushrooms to boil for 2 minutes. Drain the water in which the mushrooms were cooked into a separate bowl by discarding them in a colander. Read more:
Cut the mushrooms into small pieces. Cut the bell pepper lengthwise into quarters, remove the stem and inner part. Cut it into thin strips. Heat olive oil in a skillet and fry the chopped peppers.
Put the mushrooms in the pan, pour ¼ cup of the broth in which they were cooked into the pan. Simmer mushrooms and peppers, without covering the pan with a lid, until the liquid has evaporated almost completely.
In another skillet, melt the butter over medium heat. When it's melted, pour the starch into the skillet and stir in the butter to keep lumps out.
When the starch dissolves in the oil, place the garlic cloves crushed with the flat side of a knife into the pan and fry them on both sides to give the oil its characteristic garlic aroma.
Remove the garlic from the pan and begin pouring the milk into it in a thin stream, whisking at the same time until it thickens.
Reduce the heat under the skillet to low and add the coarse grated cheese into it. Add a little lemon zest - the top yellow layer of its skin grated on a fine grater.
Season with salt and pepper and continue to cook, stirring occasionally, for another 3-4 minutes, until smooth and thick.
Put the mushrooms fried with bell pepper in a pan, stir, taste with salt. Add chopped fresh herbs to the sauce, remove the pan from the stove, cover and let the sauce sit for another 10-15 minutes.
When serving spaghetti, you can pour the sauce on top or pre-mix them with it. Spaghetti with mushroom sauce can be an independent dish or served as a side dish for meat or chicken cutlets, fried meat and chicken.

Spaghetti with creamy mushroom sauce is a great dish for lunch and evening dinner. It is easy and quick to prepare, it has a wonderful creamy and mushroom taste. The cream in this dish can be replaced with homemade sour cream, it will not curl in the sauce and will perfectly replace cream.

Ingredients

To make spaghetti with creamy mushroom sauce, we need:
200 g spaghetti;
200 g of champignons;
200 g cream;
100 g of processed cheese;
1 clove of garlic;
greens;
salt pepper;

vegetable oil.

Cooking steps

Boil the spaghetti in salted water, as indicated on the package.

While the spaghetti is boiling, you need to make a creamy mushroom sauce. To do this, fry the chopped champignons in vegetable oil until the water is evaporated from the mushrooms, add the processed cheese and lightly fry it over the fire.

Add cream and keep on fire until the cheese is melted. Add salt, pepper to taste, garlic, passed through a press to the pan.

Mix creamy mushroom sauce with spaghetti.

When serving our delicious spaghetti with creamy mushroom sauce, sprinkle generously with chopped herbs.

Bon Appetit!

Having prepared a delicious spaghetti sauce, you can create a real culinary delight from a seemingly banal dish, from which everyone, without exception, from small to large, will be crazy. A variety of different variations of the pasta addition will allow everyone to find their favorite recipe.

How to make spaghetti sauce?

Spaghetti sauce, a homemade recipe can be found in the selection below, preparing, as a rule, is simple and quick. Taking the indicated components in the right proportions, and fulfilling the described technology, even a novice culinary specialist can cope with the task.

Spaghetti sauce can be prepared on a tomato, creamy, cheese or broth base with the addition of vegetable, mushroom or meat frying, seasonings, spices and other ingredients according to the recipe.
When preparing the sauce, special attention is paid to spices and herbs that can fill the dish with new flavors, make it more or less spicy, piquant and aromatic.
Cooked hot pasta is seasoned with sauce when served on a plate or mixed initially in one bowl and then distributed into portions.

Italian spaghetti sauce

Spaghetti sauce is a recipe from Italian cuisine that has a lot of interpretations. Even the classic basic recipe in every home is prepared in its own way, adding certain ingredients to obtain the desired taste of the delicacy. The technology presented below assumes the design of the popular Italian pesto, which will make the spaghetti tasty and fragrant.

Ingredients:

basil - 1 bunch;
garlic - 1-2 cloves;
pine nuts - 50 g;
parmesan - 50 g;
extra virgin olive oil - 70-100 ml;
salt - 0.5-1 tsp or to taste.

Preparation

The garlic is ground in a mortar with salt until a gruel is obtained.
Add basil leaves, nuts, continue to grind the components until chopped.
Finally, add olive oil and parmesan, mix thoroughly.

Spaghetti tomato sauce

Tomato sauce for spaghetti is especially popular and demanded by consumers. To decorate it, ripe fleshy tomatoes are chosen, immersed in boiling water for a couple of minutes, and then in ice water, after which they are removed from the skin and chopped using a blender, grater or meat grinder. You can replace the tomato paste in the recipe with an extra portion of fresh tomatoes by boiling the sauce a little longer to evaporate moisture.

Ingredients:

broth - 200 ml;
tomatoes - 4 pcs.;
onion and bell pepper - 1 pc.;
tomato paste - 5 tbsp. spoons;
garlic - 4 teeth;
Italian dry herbs - 1-1.5 tsp;
olive oil, salt, pepper - to taste.

Preparation

Onions are sautéed in butter, bell pepper is added, and after 7 minutes, chopped tomatoes and garlic are placed.
Pour in broth, add tomato paste, herbs, spices.
Stew the tomato spaghetti sauce for 20 minutes or until thickened as desired.

Mushroom spaghetti sauce

The spaghetti cream and mushroom sauce will make the dish tasty, flavorful and more nutritious. Bored mushrooms can be replaced with forest frozen or fresh mushrooms. They are pre-prepared properly, rinsed, if necessary, soaked and cleaned, and boiled in a container with salted water.

Ingredients:

mushrooms - 0.5 kg;
onions - 2 pcs.;
dried basil - 2 tsp;
cream - 200 ml;
salt, pepper, oil.

Preparation

Fry onions in oil, add shredded mushrooms, evaporate moisture.
Pour in cream, season the mass with salt, pepper, basil.
Stir in the mushroom white spaghetti sauce until thick.

How to make a creamy spaghetti sauce?

For spaghetti, it will add tenderness, airiness and missing piquancy to the dish. To prepare such an addition to pasta, it is preferable to use medium-fat cream, and finely chop the peeled chives with a knife, without using a press. It is allowed to replace parsley with basil or other herbs of your choice.

Ingredients:

cream - 1 glass;
butter - 50 g;
garlic - 1-2 cloves;
chopped parsley - 3 tbsp. spoons;
salt pepper.

Preparation

Melt butter in a saucepan, pour in cream, heat for 5 minutes.
Add chopped herbs and garlic to the spaghetti sauce, mix the contents of the container, let it boil and immediately remove from the stove.

Cheese spaghetti sauce - recipe

It will turn out to be no less tasty, but more nutritious for spaghetti. The grated cheese added to the composition will add additional satiety and originality to the dish, and nutmeg will emphasize the taste of the food, make it brighter and more expressive. You can fry the garlic, as suggested in the recipe, in oil at the initial stage, or add chopped cloves at the end of the sauce.

Ingredients:

fat milk - 0.5 l;
butter - 40 g;
flour - 25 g;
garlic - 1-2 cloves;
cheese - 3 100 g;
nutmeg - a pinch;
salt, pepper, herbs.

Preparation

Chopped garlic is sautéed in melted butter, then flour is added and fried until creamy.
Milk is poured into the container in a thin stream, while intensively stirring the mass with a whisk.
Season the contents to taste, add grated cheese.
Stir the spaghetti cheese sauce until the cheese chips dissolve and serve immediately.

Spaghetti Meat Sauce

Prepared with the addition of fresh meaty tomatoes, garlic and aromatic Italian herbs. As a meat base, beef, pork or poultry pulp is equally suitable. Boiled hot pasta is supplemented with the resulting mixture, sprinkled with grated cheese on top.

Ingredients:

minced meat - 0.5 kg;
tomatoes - 1 kg;
red wine - 200 ml;
garlic - 2 cloves;
parmesan - 200 g;
salt, pepper, olive oil.

Preparation

Fry the minced meat in oil, pour in the wine, evaporate the liquid, stirring it.
Add chopped tomatoes, let the mass go on for 30-40 minutes over low heat.
Season the prepared sauce with salt, pepper, herbs, garlic, heat for 5 minutes, serve with cheese.

Spaghetti Shrimp Sauce

Delicious spaghetti sauce prepared according to the recipe below will delight seafood lovers. An addition is being made to, which, if desired, can be replaced with mussels, a sea cocktail. An amazing harmony in the taste of the sauce is achieved by combining two types of cheese with cream and spicy additives.

Ingredients:

shrimp - 0.5 kg;
cream - 150 ml;
white wine - 50 ml;
garlic - 2 cloves;
processed cheese - 2 tbsp. spoons;
grated parmesan - ¼ cup;
butter - 30 g;
Italian herbs - 1 tbsp spoon;
salt, pepper, olive oil.

Preparation

Garlic is fried in a mixture of two types of oils, shrimps are added, browned for a couple of minutes.
Pour in wine, evaporate it a little, add melted cheese and cream.
Season the sauce to taste, simmer for 5-7 minutes.

Vegetable spaghetti sauce

Broccoli spaghetti sauce is perfect for decorating a dietary menu, as it has a relatively low calorie content and impressive nutritional value with a lion's share of vitamins and other elements. The pungency and piquancy of the dish can be adjusted by varying the amount of hot peppers and spicy additives in the recipe.

Ingredients:

broccoli - 1 head;
cream - 250 ml;
broth with spaghetti - 250 ml;
garlic - 1 prong;
onions - 0.5 pcs.;
green onions and basil to taste;
cheese - 50 g;
salt, pepper, olive oil.

Preparation

Sliced onion and garlic are slightly fried in oil.
Add broccoli inflorescences boiled in advance for three minutes, fry for 2 minutes.
Pour in cream and pasta broth, and after boiling, boil the contents of the pot for 5 minutes.
Add basil leaves, grated cheese.
Season with light spaghetti sauce to taste, heat for 2 minutes.

Egg spaghetti sauce

An amazingly tasty dish is obtained by making a simple spaghetti sauce on egg yolks and adding it to boiled pasta when serving. Often, such a culinary composition is complemented with thinly sliced bacon, ham and freshly ground black pepper fried in oil.