Creamy Mushroom & Ivy Gourd Spaghetti | Kitchenstagram
This Creamy Mushroom & Ivy Gourd Spaghetti is the kind of meal that turns a regular evening into something special- without requiring hours in the kitchen. Imagine tender strands of spaghetti enveloped in a silky parmesan cream sauce, bursting with earthy mushrooms and crisp-tender ivy gourd. It’s rich, aromatic and ready in just 15 minutes- ideal for busy weeknights when comfort is calling.
The stars of this dish are the mushrooms & Ivy Gourd, mushroom bring deep, umami-rich flavour that makes the sauce truly shine. Ivy gourd, with its slight crunch adds contrast and a fresh green twist that balances the creaminess beautifully.
Garlic and shallots are gently sautéed in butter, creating the base for a luscious sauce that’s thick enough to cling to every noodle. A splash of cream and a sprinkle of parmesan bring it all together into a velvety, indulgent finish. It’s the kind of sauce that feels elegant but is surprisingly simple to make.
This pasta isn’t just meat-free- it’s luxurious and satisfying on its own. Perfect for a cozy dinner, casual get-together, or anytime you need a no-fuss recipe that delivers big on flavour. Whether you’re a die-hard mushroom lover or just looking to switch up your pasta game, this Creamy Mushroom & Ivy Gourd Spaghetti will become a new favorite. Creamy, buttery and oh-so-good- it’s everything you want in a comforting bowl of pasta.
Why you’ll love this recipe:
Fried golden -browned mushrooms offer a rich, earthy taste that anchors the dish.
Shallots and garlic bring a subtle heat and depth.
A splash of half and half or single cream delivers a smooth, luscious sauce.
Parmesan melts in, adding salty, umami punch that ties everything together.
How to clean mushrooms?
To clean mushrooms, skip rinsing them under water- these fungi absorb moisture easily and can become soggy. Instead, gently brush off any visible dirt using a dry paper towel or soft-bristled brush or with wheat flour, toss the mushrooms in white flour, pick each and gently rub it to remove any kind of dirt and dust. Most mushrooms sold in stores are cultivated in controlled environments, so they’re usually quite clean and only need light surface cleaning. If you must rinse them, do so briefly and dry immediately. Avoid soaking to preserve their firm texture and enhance their flavour during cooking.
Ingredients needed for Creamy Mushroom & Ivy Gourd Spaghetti:
Creamy Mushroom & Ivy Gourd Spaghetti is all about simple ingredients that come together to create rich, savory comfort food.
Mushroom: Button mushrooms are classic, but feel free to mix things up with cremini, portobello, or even a few exotic varieties like oyster or shiitake for added depth and texture.
Pasta: Spaghetti is the go-to here, through any pasta shape works well- penne and fettuccine are excellent options. Just make sure it’s al dente before finishing in the sauce.
Shallot & Garlic: A base of finely chopped shallots and garlic adds a subtle aromatic foundation. Shallots lend a gentle sweetness, though onions can step in if needed.
Oil & Butter: Oil raises the smoke point to fry the ivy gourds to golden perfection, while butter adds richness and silky texture to the cream sauce.
Salt & Black pepper: Salt & black pepper are essential to bring all the flavours into balance.
Heavy Cream: Ideally half and half provides the luscious base. If using a thicker cream, loosen it with a splash of starchy pasta water for the right consistency.
Parmesan cheese: Parmesan, grated fresh, melts seamlessly into the sauce, adding umami and saltiness. If you prefer alternatives, Grana Padano or Pecorino bring a similar punch.
Fresh Herbs: Fresh Basil adds a slightly aniseed flavour that complements the dish beautifully.
Fresh Lemon juice & Zest: A squeeze of lemon juice and a sprinkle of zest lift the entire dish with a pop of freshness.
Serving suggestions:
Bread is a classic companion to pasta, perfect for scooping up the velvety sauce. Garlic bread or herb focaccia or buttery dinner rolls for that indulgent touch. A simple green salad, a cucumber-onion medley adds welcome contrast. To complete the meal, pair with a light, refreshing drink. Iced tea, lemonade or citrusy cocktail like gin and cucumber offer a bright contrast. If you’re in the mood, a chilled white wine works beautifully too. A tray of roasted veggies like broccoli or zucchini pairs wonderfully with this dish. Together, these pairings turn your Creamy Mushroom & Ivy Gourd Spaghetti into a well-rounded, memorable feast.
Storage Tips:
Refrigerate leftover mushroom pasta in a sealed container and consume within a day. For best results, reheat gently in a skillet over low heat, adding a bit of milk or water to restore the sauce’s texture. Avoid high heat to prevent drying out or curdling the sauce. Alternatively, warm it in microwave.
Ingredients
200 gm Spaghetti, dry
250 gm Button Mushroom
200 gm Ivy Gourd/ Tendli
2 tbsp Olive Oil
1 heaped tbsp Butter
1 tbsp Garlic, minced
1 no. Shallot, finely sliced
1 tsp Italian seasoning
1 tsp Paprika Powder
185 ml Heavy Cream
120 ml Pasta Water
1 no. Lime Zest
1 no. Lime juice
3-4 nos. Italian basil, ribbons
1/2 cup+ extra Parmesan Cheese, freshly grated
Preparation
- Step 1: Slice the Ivy Gourds thinly, set aside. Slice the button mushrooms and set aside.
- Step 2: Boil water and 1 tbsp salt in a saucepan, then add the pasta and cook till al dente and strain. Reserve some pasta water.
- Step 3: Heat oil in a frying pan over medium-high heat. Then add the sliced ivy gourds and a pinch of salt. Fry until golden and set aside.
- Step 4: In the same pan melt butter and add minced garlic and sliced shallots. Fry until the shallots are translucent.
- Step 5: Then add sliced mushrooms and cook for another 3-4 minutes.
- Step 6: Add Italian seasoning and paprika powder and sauté for 2-3 minutes.
- Step 7: Add heavy cream and reserved pasta water, stir to combine properly and let the sauce simmer for 3-4 minutes on low heat.
- Step 8: Then add drained spaghetti and fried tendli or ivy gourd and stir to combine. Turn off the heat.
- Step 9: Now add freshly grated Parmesan, lime zest, lime juice and Italian basil ribbons, stir to combine.
- Step 10: Serve the pasta immediately, top with some grated parmesan cheese. Enjoy!!
Pro tips:
Feel free to use any type of pasta- macaroni or shell pasta work just as well as rigatoni, penne or farfalle..
Aim for al dente texture when cooking, overcooked pasta turns mushy and lacks bite.
Swap butter with olive oil or a neutral oil for a lighter twist.
While button mushrooms are common, cremini or fresh shiitake add deeper, earthier notes and are great alternatives.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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