This Creamy Mushroom Pasta is one of my family’s favourite pasta recipes. It’s quick (only 20 minutes) and easy to make. You could simplify this recipe even further by omitting the wine and the parsley.
I like using linguine or spaghetti with this recipe but you could equally well use any pasta shape you like. Fusilli and Penne would both work well too.
Creamy Mushroom Pasta
- 300 g linguine or spaghetti or any other pasta shape
- Olive oil
- 1 onion diced finely
- A knob of butter
- 150 g chestnut mushrooms sliced
- 2 cloves garlic crushed or chopped finely
- A small splash of dry sherry or white wine
- 150 ml single cream
- Salt and pepper
- A handful of parsley chopped
- Parmesan grated
- Put a splash of oil in the base of a wide frying pan and add the finely chopped onion. Sweat, with a lid on, for approximately 5 minutes, until the onion has softened but not started to go brown.
- Add the butter and then, when the butter has melted, add the mushrooms and garlic and cook on a medium heat until the mushrooms are just starting to go brown.
- While the mushrooms are browning, cook the pasta according to packet instructions / your preferences.
- When the mushrooms are ready add a splash of sherry or wine and bubble for a minute. Then add the cream and bring to a gentle bubble. Season with salt and pepper, then add the chopped parsley and stir to mix together.
- When it’s ready, drain the pasta and tip it into the creamy sauce along with a few splashes of the cooking water. Stir to combine.
- Serve scattered with lots of grated parmesan.