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Creamy Mushroom Pasta

Creamy Mushroom Pasta

This delicious creamy mushroom pasta is made with an exotic array of mushrooms and paired with parsley, white wine, parmesan and cream.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Servings 4 people

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.
Keyword autumn, buttercream, easy recipes, mushroom, pasta, white wine, wine, winter