Mushroom Spaghetti with Lustucru

It starts simple. You lean over a warm pot, steam curling up soft around your face, the familiar scent of mushrooms and garlic already beginning to fill the kitchen – something earthy, almost damp like fallen leaves after rain, but rich too, mellowed by a promise of cream and comfort. The spaghetti slips quietly into its bubbling bath, and somewhere between the soft sizzle of olive oil and a turn of the wooden spoon, the day starts to feel warmer. I’ve made this Spaghetti Lustucru aux Champignons more times than I can count and still, somehow, it feels like a gentle hug every time the sauce coats the noodles just right. Not too fancy, not too fussy… just beautifully good.

Why You’ll Crave It

• This is comfort food without heaviness – soft spaghetti tangled with silky mushrooms in a light creaminess that doesn’t weigh you down.
• It needs almost nothing: a handful of pantry ingredients, 25 minutes, and one or two pots (depending how generous you’re feeling with clean-up).
• The mushrooms get that golden edge and deep, almost roasted flavor – which plays so well with the quiet sweetness of sautéed garlic.
• You can dress it up or down – one night it’s a quick dinner with a glass of white, another it’s in the middle of the table with candles and a crust of bread.

The first time I made this, it was raining so hard I couldn’t hear my phone ring – I just stirred quietly for a while, and dinner turned into a memory I’ve held since.

What You’ll Need

• Spaghetti: 250 grams of Lustucru or your favorite kind – something with a bit of bite, cooked just past that first tug of firmness
• Mushrooms: 200 grams, sliced – I like cremini best for their slight woodiness, but plain button mushrooms do just fine
• Garlic: 2 cloves, minced (not too fine, I enjoy a little bit of texture here)
• Olive oil: 2 tablespoons, the good kind if you’ve got it – it really does matter in a dish this simple
• Salt: Just enough – season the water, season the pan, and always taste
• Pepper: Fresh cracked if you can, right at the end so it warms gently through
• Parmesan cheese: A grating or two over top, optional but warmly welcome
• Fresh parsley: A small handful, chopped and sprinkled just before serving

Easy How-To

Boil the spaghetti

Fill a pot with generously salted water and bring it to a rolling boil – I always love the sound it makes when the noodles go in, kind of hopeful. Cook until just shy of al dente, then drain (save a cup of the water – it’s like gold later).

Sauté the garlic

In a wide skillet, warm the olive oil over medium heat. Add in the garlic gently – you’re not trying to brown it, just coax out that fragrant sweetness… it only takes a minute, maybe two.

Mushrooms, golden and soft

Add the mushrooms to the pan. Don’t crowd them (they need their space to brown, not steam), so let them sit a bit before stirring. They’ll darken, shrink, and smell incredibly good. About 5 to 7 minutes should do it.

Cream it up (or not)

Now’s when you pour in a splash of cream if you’re using – just a small ladleful to bring things together. Stir it gently so it kisses the mushrooms, then lower the heat and let it simmer until it’s just slightly thickened.

Toss and twirl

Add the cooked spaghetti into the creamy mushrooms. Toss everything together, loosening with a bit of that reserved pasta water, just enough to help the sauce find the pasta and hold on nicely.

Serve from the heart

Spoon it onto warm plates, let a soft snowfall of Parmesan fall over the top (if that’s your mood), and scatter a bit of parsley for brightness. Eat right away, while it’s still whispering steam.

Good to Know

• If your mushrooms seem to take forever to brown… it’s probably because the pan’s too crowded. Cook them in two batches if you need to.
• Sometimes I drop one tiny splash of white wine in with the cream, and oh – it brings out something lovely.
• The trickiest part is not overcooking the noodles while the mushrooms finish up. If needed, take the pasta off a minute early and let it finish in the sauce.

Serving Ideas

• Pair with a crisp arugula salad, dressed lightly, and a few slices of rustic baguette to mop up any sauce.
• Top with a fried egg for a rich, slightly decadent twist (and a heavenly runny yolk, if you’re into that).

Top Tricks

• Save your pasta water – always. I keep a cup by the stove every time. It makes the difference between sauce that clings and sauce that slides off sadly.
• If your cream feels too heavy (or if you’d rather skip it), a tiny splash of pasta water and a bit more olive oil can still make everything come together silky.

Frequently Asked Questions

What exactly is Spaghetti Lustucru?

Lustucru is a French brand known for its high-quality pasta with great texture. You can use any spaghetti really, but Lustucru has a certain chewy integrity that holds sauce beautifully.

Can I use a non-dairy cream?

Yes, absolutely. Oat or cashew cream tends to work best here – they mimic the texture of dairy without overpowering the mushrooms’ delicate earthiness.

What other herbs would work?

Thyme is lovely – just a sprig or two added while the mushrooms cook. A bit of sage, too, can be quite elegant in the right mood.

Can I add protein?

Sure – grilled chicken, pan-fried tofu, or even cooked lentils folded in at the end all work well. Just keep the rest of the dish simple so the mushrooms still get their moment.

Does this work cold?

Not really. It’s best eaten hot, or gently rewarmed – cold, it loses the silkiness that makes it special. Honestly… it’s worth the few minutes to reheat.