Total Time
Prep 10 mins
Cook 20 mins

It's a easy and tasty mushroom alfredo sauce--plus it's light and healthy. I made this last Saturday for lunch. DH loves it so much! Make some butter garlic toast as side dish:-)

Ingredients Nutrition


  1. Melt the butter over low heat in a large sauce pan.
  2. Add mushrooms, carrot and garlic. Cook over low-medium heat until liquid evaporates, about 6 minutes, ringstir frequently.
  3. Add oregano, basil, pepper and salt. Stir to combine. Cook another 30 seconds.
  4. Reduce the heat to low. Add cream cheese. Stir gently until it melts, and then pour in milk. Stir often until the sauce thickens. Remove from heat and keep warm.
  5. In another sauce pan, bring the salted water to a boil and cook the spaghetti for about 10 minutes or according to your desired softness.
  6. Drain the spaghetti and toss with mushroom sauce. Sprinkle with fresh parsley and grated Parmesan cheese.
  7. You're ready to enjoy!
Most Helpful

5 plus! So easy to prepare, and delicious results. Skipped the carrot, but thought onion would be a nice addition next time. Also I used 1/2 pkg cream cheese, but a 1/4 would have done the trick. Just yesterday I made a pasta bake that took me over an hour to prepare. This kicked it out of the water. Thanks for posting.

mommymakeit4u June 18, 2010

this is a fantastically easy and very tasty recipe. i used olive oil and soy milk instead of butter and milk and got great results!

pastry puff January 29, 2010