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Creamy Tomato Mushroom Spaghetti

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino


Creamy Tomato Mushroom Spaghetti is another type of Filipino style spaghetti, with slight hint of sweetness but what it’s known for is the use of cream of mushrooms yielding a creamy, sweet, savoury and earthy spaghetti.



  • 500g spaghetti noodles, cooked according to packet instructions
  • 400g minced beef
  • 200g button mushrooms, sliced
  • 2 tbsp tomato paste
  • 410g tomato puree
  • 1/2 cup beef stock
  • 420g cream of mushroom
  • 2 tbsp liver spread or spicy liver pate
  • 8 cloves garlic, minced
  • 1 large onion, finely chopped
  • 1 tsp dried whole basil
  • grated parmesan cheese
  • 3 tbsp sugar (adjust to your liking)
  • freshly ground black pepper
  • salt
  • oil


  1. In a large pan add oil then sauté garlic and onions. Cook until onions are soft.
  2. Add the minced beef and cook until beef turns light brown in colour.
  3. Add beef stock bring to a boil and simmer for 10 minutes.
  4. Add tomato puree, tomato paste, cream of mushroom and basil. Bring to boil then simmer for 15 minutes in low heat.
  5. Add mushrooms and liver spread, cook for 5 minutes. Add more beef stock if sauce becomes too thick.
  6. Season with salt, freshly ground black pepper and sugar.
  7. Place pasta in a plate then pour sauce on top, sprinkle some parmesan cheese on top before serving.