A real family favourite, this easy peasy Creamy Mushroom Pasta takes just 20 minutes to make, but tastes like it comes from a fancy Italian restaurant!
Creamy Mushroom Pasta
I’ve been making this delicious Italian pasta recipe for as long as I can remember. It has always been a huge Gargano family favourite with its crowd-pleasing flavours of garlicky mushrooms, creamy pasta and salty parmesan cheese. Best of all, it’s super simple to make!
All you need to do is fry the mushrooms, add garlic, wine and cream, then stir the sauce into pasta and scatter with parmesan and parsley. What could be simpler? And it’s all done in under 20 minutes – perfect for those busy weeknight evenings!
Make it your own
This easy mushroom pasta recipe is very easy to adapt:
- Use any pasta shape you like (fusilli, penne and spaghetti all work well!)
- Use brown pasta instead of white
- Add a tin of tuna at the same time as you add the garlic
- Add some cooked chicken at the same time as you add the garlic
- Add fresh chilli or dried chilli flakes at the same time as you add the garlic
- Add a tin of sweetcorn or some frozen peas at the same time as you add the cream
What to serve with Creamy Mushroom Pasta?
This Creamy Mushroom Pasta recipe is just perfect on its own, but if you want, you could serve it with a chunk of crusty white bread and/or a green side salad.
What to drink with Creamy Mushroom Pasta?
This Creamy Mushroom Pasta dish pairs beautifully with Chardonnay, especially white Burgundy. Alternatively you could try this with a good Soave or an oaked white Rioja.
Can you eat creamy mushroom pasta cold?
This easy creamy pasta tastes best hot.
Can you freeze creamy mushroom pasta?
No, this recipe is not suitable for freezing.
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Creamy Mushroom Pasta
- 300 g linguine (or spaghetti, or tagliatelle, or any other pasta shape you like!)
- 1 tablespoon olive oil
- 1 onion finely diced
- A small knob of butter (roughly 15g / ½oz)
- 150 g chestnut mushrooms sliced
- 2 cloves garlic crushed, grated or finely chopped
- A small splash of dry sherry or white wine (roughly 50ml / ¼cup) - optional, you can leave this out if you want!
- 150 ml double cream
- Salt and pepper to taste
- A handful of parsley finely chopped
- Parmesan grated (as much as you like!)
- Put the oil in the base of a wide frying pan and add the finely chopped onion. Cook on a low heat, with a lid on, for approximately 5 minutes, until the onion has softened but not started to 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. Don't allow the garlic to burn!
- 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 the sauce is 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, a few twists of black pepper and a sprinkle of parsley.
- You could easily turn this dish into a pasta bake. Use penne or fusilli pasta, cooked for 2 minutes less than you usually would. When you get to step 5, add a little extra cooking water for a looser consistency and then tip the coated pasta into an ovenproof dish and grate the parmesan over the top. Cook at 200C (180C fan / gas mark 6 / 400F) for 20 minutes until brown on top and bubbling. Serve with a simple, lemony green salad and some garlic bread.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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