Creamy Mushroom Pasta is one of my all time favourite pasta dishes. I’ve been using this recipe for years and it never fails to please. Actually, my husband Oscar suggested I post this as it’s something we eat at least once or twice a month. Often if I make extra, he demolishes the extra portions that are of course meant to be our lunch the next day (i’m guilty of helping him at times). I love serving my Creamy Mushroom Pasta on a bed of fresh rocket leaves, topped with roasted pine nuts (yum!).
My favourite mushrooms to use in this are Chestnut mushrooms. They’re super easy to find and they have a delicious nutty flavour that really compliments the parmesan and herbs. Similarly another great option is Crimini mushrooms if you can get your hands on them. Mix them in for a richer and earthier taste.
I’ve used Conchiglioni pasta as I love how the large shells envelope the creamy mushroom sauce. You can use whatever pasta you have to hand or fancy. In addition to mushrooms, if you fancy more veggies in your sauce, spinach works really well in this dish.
Note: The sauce is gluten free however be sure to use gluten free pasta if required.
- 2 tbsp olive oil
- 500g Chestnut Mushrooms, cleaned and sliced
- 1-2 tsp ground black pepper
- 1 tsp dried mixed herbs
- 300ml crème fraîche
- 50g grated parmesan (and extra for serving)
- 4 portions of pasta of your choice
- Salt to taste
- Heat a pan with the olive oil.
- Add the mushrooms, ground black pepper and mixed herbs. Cook for 15-20 minutes until the juices released by the mushrooms reduces.
- Meanwhile boil your pasta (4 portions) according to the instructions on it.
- In to the mushrooms, stir in the crème fraîche and 50g of the grated parmesan. Cook for a further 5 minutes. Add salt to taste (if required).
- Stir the creamy mushroom sauce through the pasta and serve with a sprinkle of parmesan.