Creamy Mushroom and Bell Pepper Spaghetti in Herb Sauce

A comforting pasta dish featuring sautéed mushrooms and sweet bell peppers in a creamy herb-infused sauce, tossed with al dente spaghetti. Rich, aromatic, and satisfying.

Why You’ll Love This Recipe

• Creamy without being heavy

• Easy to make with everyday ingredients

• Packed with umami from mushrooms and herbs

• Vegetarian and customizable

• Perfect for weeknight dinners or cozy meals

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Spaghetti (or pasta of choice)

• Mushrooms (cremini, white button, or mixed)

• Bell peppers (red, yellow, or orange; thinly sliced)

• Garlic (minced)

• Onion (finely chopped)

• Olive oil or butter

• Heavy cream or half-and-half

• Parmesan cheese (grated)

• Dried or fresh herbs (basil, thyme, oregano)

• Salt and black pepper

• Optional: chili flakes, lemon zest, white wine, or spinach

Directions

1. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water and drain.

2. In a large skillet, heat olive oil over medium heat. Add onions and garlic; sauté until fragrant.

3. Add mushrooms and cook until they release moisture and become golden brown.

4. Stir in sliced bell peppers and cook until softened but still slightly crisp.

5. Reduce heat and add cream. Simmer for 2–3 minutes, then stir in herbs, salt, and pepper.

6. Toss in the cooked spaghetti and reserved pasta water, mixing to coat.

7. Stir in Parmesan and allow sauce to thicken slightly. Adjust seasoning to taste.

8. Serve hot, optionally garnished with fresh herbs, extra cheese, or chili flakes.

Servings and timing

Serves: 3–4
Prep time: 10 minutes
Cook time: 15 minutes
Total time: ~25 minutes

Variations

• Use linguine, fettuccine, or penne instead of spaghetti

• Swap cream for coconut milk or cashew cream for a dairy-free version

• Add spinach or kale for extra greens

• Include cooked chicken or shrimp for protein

• Add a splash of white wine for added depth

Storage / Reheating

Store in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of water or cream to loosen the sauce.

FAQs

Can I use milk instead of cream?

Yes, but the sauce will be lighter and thinner. Add more Parmesan to help thicken.

What mushrooms are best?

Cremini or button mushrooms are common, but shiitake or oyster mushrooms add deeper flavor.

Can I make this gluten-free?

Yes—use gluten-free pasta and check your cheese and cream for gluten-free certification.

How do I prevent clumpy sauce?

Toss pasta immediately with the sauce while both are hot and use pasta water to emulsify.

Will it reheat well?

Yes, just reheat over low heat and add a splash of water or cream.

Can I make it vegan?

Use plant-based cream, vegan cheese, and olive oil instead of butter.

Should I peel the bell peppers?

No need. Slice them thinly and cook until tender.

What can I serve with this pasta?

Garlic bread, green salad, or roasted vegetables work well.

How do I make it spicier?

Add red chili flakes, fresh chili, or a pinch of cayenne.

Is it freezer-friendly?

It can be frozen, but the cream sauce may separate slightly. Stir well when reheating.

Conclusion

Creamy mushroom and bell pepper spaghetti is a rich and flavorful pasta dish that combines earthy mushrooms, sweet peppers, and herbs in a silky sauce. It’s perfect for a comforting dinner that feels special but is easy enough for any day of the week.

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