As a major lover of everything Italian food, this mushroom and cheese spaghetti is out of this world. It is a known fact to many that I am a big lover of Italian. Be it pizza, pasta, lasagne, focaccia… I could go on. I am a massive lover of carbonara, and whenever I go to an Italian restaurant, this is more often than not the choice I make, alongside some garlic bread. Yum! So when I decided to create this dish, I knew I was onto a winner. Not only do I love spaghetti, especially wholegrain, but I LOVE mushrooms. Little precious jewels of the earth. It’s a shame that there are people who really detest taste. Though I am a strong believer that they have not tried good quality mushrooms and those that have been cooked correctly. I am sure this mushroom and cheese spaghetti may change their mind!

Cheese makes this spaghetti delicious

Another aspect of this meal that I adore is the cheesy, gooey sauce. Oh boy… I had some ideas when it came to this sauce. I originally thought that I could get away with just using a little bit of cornstarch with some water and melted cheese but… it didn’t really turn out the way I wanted. So I thought, “why not just make a roux and add cheese”? Which I did, and it worked out super well! As with any roux, this involves using butter, flour, and cold milk. Getting this correct isn’t too hard, but you really need to pay attention. A lumpy roux is an unhappy roux! And once you add the cheese, you’re in for a delicious meal!

Extra additions to the mushroom and cheese spaghetti

While the base of this dish is really tasty with a bit of salt and pepper, adding a few extras is always welcome. For example, with the mushrooms, sauteing some garlic really brings that extra taste sensation in your mouth. With the spaghetti, I added a handful of courgetti which just adds a nice green colour pop (and courgette is really good for you). You can also add some fresh herbs together with the sauce, for example, some parsley or chives add a hint of freshness.

Equipment I use

For my mushroom and cheese spaghetti, I use a frying pan for the mushrooms, a normal size pan for the spaghetti, and a pan for the roux/sauce. When I made this for pictures, I actually made the sauce in my deep dish Le Creuset pan… I wish I didn’t. Cause god, I thought the roux was not going to form without lumps… There was SO much surface to cover! Thankfully it was fine, so if you accidentally use a large pan for the sauce, it won’t be the end of the world. But do like I did not, and use a pan for the sauce, will make your life so much easier. For the recipe, I will add the extras (i.e. the garlic and courgetti) because I honestly think I wouldn’t want to eat this mushroom and cheese spaghetti without it!

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