Creamy Mushroom Pasta

4.88 from 8 votes

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!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 497kcal

Author Eb Gargano

Ingredients

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!)

Metric - US Customary

Instructions

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.

Notes

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.

Nutrition