Spaghetti and Cream Cheese Sauce with Mushrooms and Tomatoes
Course: Main Course
Cuisine: American
Prep Time: 20 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 25 minutesminutes
Servings: 8servings
Calories: 407kcal
Author: Lord Byron's Kitchen
There is no steadfast rule that states pasta must be topped with tomato sauce. To prove it, take a look at my Spaghetti in Cream Cheese Sauce with Mushrooms and Tomatoes - so delicious, so creamy, and very family friendly!
1/2cupparmesan cheese,grated, plus more for garnish
Instructions
Begin by sautéing the mushrooms in butter over medium heat. Once browned, remove from pan and set aside.
Add the olive oil and the onions to the sauté pan and cook until onions are slightly caramelized. Add the minced garlic and sauté for two more minutes.
While you are preparing the onions, cook the pasta according to the package instructions; drain and set aside.
Add the softened cream cheese to the onions and garlic. Using a wooden spoon, stir until the cheese is melted.
Add the milk and stir until the milk and cream cheese are combined. Stir in the salt and pepper.
Add the mushrooms back to the sauté pan. Add the cooked pasta as well. Toss to combine.
Once the pasta is well coated and reheated (approximately 2 minutes) add the chopped tomatoes, parmesan, and parsley. Toss once again.
Garnish with parmesan and parsley. Serve immediately.