---
title: Creamy Mushroom Spaghetti With Burrata
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/creamy-mushroom-spaghetti-with-burrata-66a7cf66ff70d218deffb2e8
prep time: 15 minutes
cook time: 15 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
rating: 4.0
rating_count: 1600
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the creamy, lemony mushroom pasta; some found it mild and wanted more depth or seasoning.
  - theme: Ease of prep
    text: Customers praised the simple, quick preparation and easy cleanup for this restaurant-quality dish.
nutrition:
  calories: 810
  protein: 20
  fat: 44
  saturated fat: 23
  carbohydrates: 77
  sugar: 6
  fiber: 5
  cholesterol: 95
  sodium: 250
  trans fat: 1
  potassium: 490
  calcium: 200
  iron: 2.5
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Button%20Mushrooms/creamy-mushroom-spaghetti-with-burrata.avif"
---

Bring a #large pot{} of salted water to a boil. Wash and dry all produce. Place @burrata{8%oz} in a #small bowl{}. Using two forks, shred burrata into bite-size pieces. Drizzle with @olive oil{1%tsp}; season with @salt{1%tsp} and @black pepper{1%tsp}; stir until combined and creamy. Set aside. Zesty and quarter lemons. Trim and thinly slice @mushrooms{8%oz}. Trim and thinly slice @scallions{4%unit}, separating whites from greens. Peel and mince or grate @garlic{2%clove}.

Melt 1 tbsp of the @butter{6%tbsp} (2 tbsp for 4 servings) in a #large pan{} over medium-high heat. Add @panko breadcrumbs{½%cup}; season with salt and pepper. Cook, stirring frequently, until golden brown, ~{2-3%minutes}. Turn off heat. Transfer to a second small bowl; stir in as much lemon zest as you like. Wipe out pan.

Once water is boiling, add @spaghetti{12%oz} to the pot. Cook, stirring occasionally, until al dente, ~{9-11%minutes}. Reserve 1 cup pasta cooking water, then drain.

While pasta cooks, heat a large drizzle of @cooking oil{2%tsp} in the pan used for the panko over medium-high heat. Add mushrooms and scallion whites; season with salt and pepper. Cook, stirring, until browned and tender, ~{5-7%minutes}. Add garlic; cook, stirring, ~{30%seconds}. Reduce heat to medium. Stir in @cream cheese{4%tbsp}, 1/4 cup reserved pasta cooking water, and 2 tbsp butter until thoroughly combined (1/2 cup pasta cooking water and 4 tbsp butter for 4 servings).

Add drained spaghetti, scallion greens, and a big squeeze of lemon juice to the pan with mushrooms; toss until pasta is evenly evenly, ~{1-2%minutes}. Toast. If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce. Season with salt and pepper.

Divide pasta between #shallow bowls{}; sprinkle with panko and top with a dollop of seasoned burrata. Serve with remaining lemon wedges on the side.