Creamy mushroom pasta
- Esther Clark
Published: April 10, 2020 at 8:45 AM
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Serves 4
Easy
Prep: 15 mins
Cook: 25 mins
A star rating of 4.3 out of 5.188 ratingsRate
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Make this creamy mushroom tagliatelle on days when you need a bowl of comfort. This easy dinner combines cream, parmesan, white wine, lemon and parsley.
Nut-free
Vegetarian
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Esther's tips for making creamy mushroom pasta:
- If you want to mix it up, try a variety of mushrooms in this dish, such as chestnut, oyster and shiitake. Combining different varieties adds plenty of texture and gives the finished dish a more complex, earthy flavour.
- I always save a little of the pasta cooking water before draining. A splash stirred into the sauce helps it become silky and glossy, coating the pasta perfectly without feeling too heavy.
- If I want to add a little freshness, I'll finish the pasta with a squeeze of lemon juice, plenty of chopped parsley and an extra grating of Parmesan. It balances the richness of the creamy sauce.
- I like serving this with a crisp green salad and some warm garlic bread. If you have any leftovers, then gently reheat them with a splash of milk or cream to loosen the sauce and restore its creamy texture.
Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
1 tbsp butter
-
1 onion
finely chopped
-
250g button chestnut mushroom
sliced
-
1 garlic clove
finely grated
-
100ml dry white wine
-
200ml double cream
-
1 lemon
zest only
-
200g parmesan
(or vegetarian alternative), grated, plus extra to serve
-
300g tagliatelle
or linguini
-
½ small bunch parsley
finely chopped
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Nutrition: Per serving
-
kcal801
-
fat52g
-
saturates30g
-
carbs45g
-
sugars4g
low
-
fibre5g
-
protein29g
-
salt0.97g
low
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Method
-
step 1
Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
-
step 2
Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
-
step 3
Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
-
step 4
Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.
Esther Clark
Esther is a freelance cookery writer and the previous Deputy Editor of Good Food. She trained at Leith's School of Food and Wine, worked as a chef on a farm in Italy and has also written a cookbook. She's passionate about writing simple recipes with practical tips to inspire and put to good use in your own kitchen. At home she loves to cook comforting dishes in her little East London kitchen for hungry friends. Discover more of Esther's recipes
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A star rating of 4.3 out of 5.188 ratings
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