Ingredients and Weight:
- Spaghetti: 500g (cooked weight)
- Mushrooms: 150g, sliced
- Onion: 1 large, chopped
- Garlic: 3 cloves, minced
- Cream cheese: 200g
- Vegetable broth: 3 cups
- Fresh herbs (such as basil, oregano): 2 tbsp., chopped
- Salt and pepper: to taste
- Extra virgin olive oil: 2 tbsp.
Preparation Time:
- Preparation: 15 minutes
- Cooking: 30 minutes
- Total: 45 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- Prepare the spaghetti according to package instructions.
- In a large saucepan, heat the olive oil and sauté the onions and garlic until softened.
- Add the mushrooms and cook until they release their liquid and shrink in size.
- Pour the vegetable broth into the pan and bring to a boil.
- Reduce the heat and stir in the cream cheese until fully melted and combined.
- Add the chopped herbs, salt, and pepper. Adjust seasoning to taste.
- Drain the cooked spaghetti and add it to the sauce, toss to combine.
- Serve immediately in bowls or on plates.
Nutritional Information: (Per serving)
- Calories: approximately 450 kcal
- Fat: 16g
- Carbohydrates: 68g
- Protein: 12g
Dish Characteristics:
- Creamy and rich herb sauce without eggs provides a unique taste experience.
- Easy to customize with different herbs and additional ingredients.
- A satisfying and comforting dish for all ages.
User Comments:
- "The cream sauce was so smooth and delicious! The spaghetti was cooked perfectly." - John Doe
- "I love how creamy this pasta is without using eggs. It's a great vegetarian option." - Jane Smith
- "The herb flavor was so fresh and added a nice touch to the dish." - Michael Johnson
Special Precautions and Tips:
- Ensure the sauce does not boil too vigorously to prevent cream cheese from curdling.
- Adjust seasoning, including salt and pepper, according to preference.
- Feel free to add other vegetables or protein sources like cooked chicken or shrimp for a more balanced meal.
