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Creamy Mushroom Spaghetti Recipe

Creamy Mushroom Spaghetti

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Average Rating:

Total Reviews: 50

Showing 41-50 of 50

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  • on November 26, 2008

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    This was a great recipe. The creamy sauce paired well with the whole-wheat pasta. I used cremini mushrooms and whole wheat linguini which worked well. I only used 8oz of pasta for four people and this was plenty. I substituted half-and-half for the cream and it still made a nice creamy sauce. There were a lot of leeks so I would reduce the amount next time. Paired it with the warm spinach salad and it made a great meal.

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  • on November 25, 2008

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    It was every bit as easy as she made it look and my only problem was that it wasn't as creamy as I expected. The sauce was really good but just didn't seem to be enough for the amount of pasta. Other than that, it was great and I will make this again!

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  • on November 18, 2008

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    I guess I have high expectations of RR now after having so many great meals by her. It was my first time using leeks, which excited me. It just seemed to be too many leeks. Maybe cut it down to one? I also had a watery dish, and I dried my leeks thoroughly. I did add chicken to the dish to make it more of a meal for me. I may try again, but with so many other winners, I'll probably just pass.

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  • on November 16, 2008

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    After watching y ou make this on your show i decided i had wanted to try it. The only differnce i did was i didnt have leeks, i had escarole instead and let me tell you it came out really good. Thank you so much Rachel for giving me a new great dish to prepare for dinner. And you are right it didnt take long to prepare.

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  • on November 14, 2008

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    This dish is absolutely delicious! It was very easy to prepare, I highly recommend this recipie if you are a mushroom fan. I recommend adding some crushed red pepper. Make this recipie!

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  • on November 12, 2008

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    I have always been intrigued by leeks. But the combination of mushrooms and leeks in this pasta got me excited. I made this dish for dinner and everyone enjoyed it and went for seconds. This recipe is a keeper.

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  • on November 11, 2008

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    The mushroom leek mixture was too thick and had too many leeks and not enough mushrooms for it to be appetizing atop spaghetti. Maybe it would have tasted fine, but we used a jarred pasta sauce instead and I used the mushroom leek mixture in Emeril's potato leek soup, which was delicious.

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  • on November 10, 2008

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    Saw this show in the morning and that was for dinner. My husband has recently stopped eating meat, so this was a definitely one to try. This was really easy and very good. Agree with others - it was a little dry. Could have used more cream? I did add crushed red pepper to my serving and used light cream, instead of full fat. Red pepper added a lot of zip. Even though there are only 3 of us, I made the whole batch. Leftovers are great too! Added a pat of Smart Balance butter to leftover bowl. Fantastic. Had to have another bowl... This was a very easy recipe. Definitely will make again. My teenager loved it too and was the first one to the leftovers the day!.

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  • on November 09, 2008

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    This was flavorful and made the house smell wonderful. However, I found that I had to double cream in the recipe to add more creaminess. It was initially find of dry.

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  • on November 08, 2008

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    I saw this on the show this morning and ran out to get the ingredients. It tasted as good as it looked! My only suggestion would be to measure out the olive oil. I "eyeballed" it , as Rachel suggested. I think I had a bit too much EVOO, because the sauce was not as creamy as I imagined it would be. Really great flavor, though! I will ad this to my repertoire!!

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