Creamy Mushroom Pasta Recipe
A rich and comforting meat-free dinner of creamy pasta with lots of mushrooms. Ready in 15 minutes, so it's perfect for busy weeknights.
Servings: 4
Ingredients
- 300 g (10.5 oz) tagliatelle or fettuccine I used thin egg fettucine for my version
- 3 tbsp (45g) unsalted butter
- 1 tbsp sunflower oil
- 1 small onion peeled and chopped finely
- 400 g (14 oz) chestnut mushrooms thickly sliced
- 3 cloves garlic peeled and minced
- ½ tsp salt
- ½ tsp pepper
- 180 ml (3/4 cup) strong chicken stock if you haven’t got homemade, water plus 2 stock cubes is fine, use vegetable stock for vegetarian
- 180 ml (¾ cup) double (heavy) cream
- 50 g (1/2 cup) grated parmesan cheese use vegetarian Italian-style hard cheese for a vegetarian version
To Serve:
- small bunch fresh curly parsley finely chopped
- black pepper
- grated parmesan use vegetarian Italian-style hard cheese for a vegetarian version
Instructions
- Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.300 g (10.5 oz) tagliatelle or fettuccine
- Whilst the pasta is cooking, add 1 tablespoon of the butter and the oil to a frying pan and heat over a medium heat.3 tbsp (45g) unsalted butter, 1 tbsp sunflower oil
- When the butter has melted, add the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.1 small onion
- Add the remaining 2 tablespoons of butter to the pan with the onions and melt.
- Add the mushrooms, garlic, salt, and pepper to the pan and cook for 3 minutes, stirring often, until lightly softened.400 g (14 oz) chestnut mushrooms, 3 cloves garlic, 1/2 tsp salt, 1/2 tsp pepper
- Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.180 ml (3/4 cup) strong chicken stock, 180 ml (¾ cup) double (heavy) cream
- By now your pasta should be ready. Add the pasta to the pan, then sprinkle over the parmesan.50 g (1/2 cup) grated parmesan cheese
- Use a set of tongs to lift and drop the pasta in the mushroom sauce, until the pasta is fully coated in the sauce.
- If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.
- Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.small bunch fresh curly parsley, black pepper, grated parmesan
Video
Notes
Can I make it ahead?
Pasta dishes like these are usually best served straight away. However, if you have leftovers, you can cool, cover and refrigerate right away. It should keep well in the fridge for up to two days. Reheat individual portions in the microwave for 3-4 minutes, stirring a few times whilst reheating.You may want to add a splash of water, stock and/or cream to loosen up the pasta, as the pasta will absorb more sauce during storage and reheating.
Can I freeze it?
No, I don't recommend freezing this mushroom pasta dish.Ingredient swaps
- Try adding crispy bacon or cooked shredded chicken for a meaty addition.
- Add peas (just add frozen peas right to the pan) or chopped asparagus when adding the mushrooms, or stir in baby spinach at the end if you'd like to add some vegetables in there.
- Replace the cream with creme fraiche for a slightly lighter version. If you're using a lower fat version, just heat it through gently, as low fat dairy will often split (full fat creme fraiche can be boiled and simmered though).
Nutrition
Calories: 647kcal | Carbohydrates: 64g | Protein: 20g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 1002mg | Potassium: 754mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1241IU | Vitamin C: 6mg | Calcium: 233mg | Iron: 2mg
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