This is a very tasty and quick recipe, that is ready to feed the family in no time! If you use your freezer to the full, then you already have chopped and cooked mushrooms, and you will save a lot of time in the preparation of this dish. If not, clean the mushrooms with a damp cloth, slice them and place them in a pan with a little oil. Sauté them for 5 – 7 minutes.

I am giving you the ingredients for two generous servings, but you can add and subtract, according to how many people you have to feed.


Spaghetti, enough for two generous servings.
2 tablespoonfuls olive oil
2 – 3 cups chopped mushrooms (any mushrooms you like, but avoid tinned ones) (you could use the prepared mushrooms from your freezer for a very quick meal)
1 clove of garlic, minced
200 gr cream cheese, light
About half a large tin of evaporated milk, low fat
2 pinches tarragon
½ cup white wine
Grated cheese
Salt, pepper



Boil the spaghetti in plenty of salted water, according to directions. Drain, drizzle a couple of tablespoonfuls of olive oil over the spaghetti and mix so that the strands don’t stick together. Keep warm.

Sauté the cleaned, chopped mushrooms for 5 – 7 minutes. Add the minced garlic and the wine and simmer until it evaporates. Add salt and pepper. Lower the heat and add the cream cheese a little at a time, stirring until it melts. Add the milk, undiluted, a little at a time, stirring continuously, until the sauce has a creamy consistency. If it is too thick, add a little water. If you leave it in the pan and you don’t use it immediately, the sauce thickens, and you should use water and a little more milk, to obtain the right consistency.

Add salt, freshly ground pepper and tarragon.  Taste and adjust seasonings.

If you wish you can make the sauce a little more runny, and add the spaghetti in the pan. It will absorb the extra sauce. Toss and serve. Otherwise, you can serve the spaghetti on a plate and spoon the sauce over it. Serve the grated cheese on the side.

A large green salad can accompany this dish.

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