Mediterranean Creamy Mushroom and Beef Spaghetti
This Mediterranean Creamy Mushroom and Beef Spaghetti is a savory fusion of rich beef, earthy mushrooms, aromatic herbs, and a velvety cream sauce—all tossed with perfectly cooked spaghetti. It’s comfort food with a Mediterranean flair: infused with garlic, olive oil, oregano, and sun-dried tomatoes for extra depth and brightness. Whether you’re serving this for a cozy weeknight dinner or entertaining guests, it’s a hearty, satisfying one-plate meal that’s both elegant and easy to make.
Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Ingredients
For the Pasta:
12 oz (340g) spaghetti or linguine
Salt, for pasta water
For the Beef & Mushroom Sauce:
1 tbsp olive oil
1 small onion, finely chopped
3–4 garlic cloves, minced
8 oz (225g) mushrooms, sliced (cremini or button mushrooms work best)
1/2 lb (225g) ground beef (or minced lamb for variation)
1 tsp dried oregano
1/2 tsp smoked paprika
Salt and pepper, to taste
1/4 tsp red pepper flakes (optional, for a kick)
1/3 cup sun-dried tomatoes, chopped
1/2 cup chicken or beef broth
1/2 cup heavy cream or half-and-half
1/3 cup grated Parmesan cheese (optional but recommended)
Fresh parsley or basil, for garnish
Lemon zest (optional, for brightness)
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the spaghetti according to package instructions until al dente.
Reserve 1/2 cup pasta water, then drain and set aside.
2. Make the Creamy Mushroom & Beef Sauce
In a large skillet, heat olive oil over medium heat.
Add the chopped onion and sauté until soft and golden, about 5 minutes.
Stir in garlic and cook for 30 seconds until fragrant.
Add mushrooms and cook for 5–7 minutes until they release moisture and brown slightly.
Push mushrooms to the side and add ground beef to the skillet.
Cook beef, breaking it up with a spatula, until browned and cooked through (5–6 minutes).
Season with oregano, paprika, salt, pepper, and red pepper flakes.
Stir in sun-dried tomatoes and cook for 1 minute.
3. Finish the Sauce
Pour in broth and simmer for 2–3 minutes, scraping the bottom of the pan.
Stir in cream and bring to a gentle simmer. Let it thicken for 2–3 minutes.
Add Parmesan and stir until melted (if using).
Toss in cooked spaghetti, mixing to coat evenly. Add reserved pasta water as needed to loosen the sauce.
4. Serve
Taste and adjust salt and pepper.
Garnish with chopped parsley, fresh basil, or a sprinkle of lemon zest.
Serve immediately with extra Parmesan on the side.
Tips for Success
Don’t overcook mushrooms. Browning them adds deeper flavor and prevents sogginess.
Use high-quality pasta and cook it al dente—this helps absorb the sauce better.
Ground lamb or turkey also work beautifully in this dish.
Cream alternatives: Swap cream with evaporated milk or a mixture of Greek yogurt and milk for a lighter version.
Stirring in pasta water helps emulsify and bind the sauce to the noodles.
Variations
Vegetarian Option: Skip the beef and double the mushrooms or add lentils.
Low-Carb: Serve the sauce over zucchini noodles or spaghetti squash.
Add-ins: Spinach, olives, capers, roasted red peppers, or artichokes.
Cheesier Version: Stir in crumbled feta or a spoonful of ricotta at the end.
Spicy Mediterranean: Add harissa paste or extra red chili flakes for more heat.
FAQs
Q: Can I make this ahead of time?
A: Yes! Store the pasta and sauce separately in the fridge for up to 3 days. Reheat gently and add a splash of water or broth to loosen.
Q: Can I use canned mushrooms?
A: Fresh mushrooms are best for texture and flavor, but canned can work in a pinch—just drain and sauté briefly to dry them out.
Q: Can I freeze it?
A: Freeze the sauce without pasta. Thaw overnight in the fridge and reheat over low heat before combining with fresh-cooked pasta.
Q: What if I don’t have sun-dried tomatoes?
A: Use chopped fresh tomatoes or roasted red peppers for a different flavor profile.
Nutrition (Per Serving – Approximate)
Calories: 580
Protein: 28g
Fat: 28g
Carbohydrates: 52g
Fiber: 4g
Sugar: 6g
Sodium: 520mg
Note: Nutrition varies based on cream, cheese, and optional ingredients.
Conclusion
This Mediterranean Creamy Mushroom and Beef Spaghetti is the perfect combination of comforting and elegant. It balances the rich umami of beef and mushrooms with the brightness of Mediterranean herbs and sun-dried tomatoes, all wrapped in a creamy, savory sauce. It’s a satisfying, flexible recipe that fits any occasion—from weeknight dinners to casual entertaining. Best of all, it’s a true one-pan wonder when you combine it with pasta, and the flavors only deepen with time. Try it once and it might just become a staple in your kitchen.