We’re finally slipping into the colder months, which means wholesome dishes like this creamy mushroom pasta are on the cards. The first cool days of Autumn bring with it meaty oyster mushrooms, earthy and smoky shiitake mushrooms, white buttons and the mild, nutty flavour of shimeji. This pasta celebrates all of the exotic mushrooms you can find – whether you pick them up from your local farmer’s market or from your local supermarket. Give them a quick sear in butter and with a good dose of salt, then toss them into a beautiful creamy sauce and malfalde pasta. This is a stunning, but simple dinner party dish that can be rustled up in no time at all and is both filling and flavourful.
Here’s why you’ll love this creamy mushroom pasta:
- It’s ready in less than an hour
- The sauce can be prepped in advance
- It only uses a few key ingredients but is incredibly flavourful
- The sauce is creamy, but not heavy
- You can use any mushrooms you want
Creamy Mushroom Pasta ingredients:
- Mushrooms. An obvious one. I like to combine 3 or 4 varieties for a more interesting dish. Think shiitake, button, shimeji, oyster, chestnut and enoki.
- Butter. Better in my opinion that olive oil, for it’s richness and creaminess which the mushrooms soak up beautifully.
- Garlic, parsley, salt and pepper. These are essential components to tie all the flavours of this pasta together.
- White wine. You can certainly leave this out if you prefer not to include alcohol, but it adds depth. Choose a regular wine – there’s no need for anything expensive!
- Double cream. Better than single cream, since it produces a creamier sauce.
- Lemon juice and zest. This will lighten your pasta and bring a vibrancy to the dish.
- Parmesan cheese. Need I say more? An essential for pasta.
What to serve with this creamy mushroom pasta:
The great thing about pasta is that you can serve it with just about anything. Here are my favourite picks:
1. Garlic bread.
2. A side salad.
3. A beautiful glass of white wine.
4. A gin-based cocktail.
5. Crusty baguette.
Creamy Mushroom Pasta
Ingredients
- 70 g unsalted butter
- 500 g mixed mushrooms torn into bite-size pieces
- 2 shallots finely sliced
- 400 g malfalde pasta
- 150 ml double cream
- 100 ml white wine
- Bunch flat-leaf parsley finely chopped
- Zest and juice of one lemon
- Salt and pepper
- 100 g parmesan plus extra for sprinkling
Instructions
- Heat the butter in a large saucepan over a medium-high heat.
- Add the mushrooms to the pan along with a good sprinkling of salt and lower the heat. Cook for around 10 minutes until they've shrunk in size and are beautifully glossy.
- Add the chopped shallots and cook for around 2 minutes, stirring often, until they're translucent and softened.
- Meanwhile, cook your pasta in a large pot of boiling salted water. Add a little olive oil to prevent it from sticking and stir occasionally, until it's al dente (around 10 minutes).
- Add the white wine to the pan and let it evaporate and reduce for 2-3 minutes.
- Using tongs, transfer the pasta to your saucepan with the mushrooms, saving the pasta cooking water. Add the double cream and ~100ml of the pasta cooking water. Increase the heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened – about 3 minutes. Add the cheese and mix until it's melted into the sauce.
- Remove the saucepan from the heat. Add lemon zest and juice, parsley, an extra 20g butter, the parmesan, and lots of pepper. Toss to combine. Taste and season with more salt if needed.
- Serve with crusty baguette, or garlic bread and a large glass of white wine.
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