Creamy Mushroom Pasta

Simple ingredients, simple method, simple flavours. But sometimes simple is spot on.

Adapted from Food52


  • 60g (4 tbsp) butter
  • 500g (1lb) brown or portobello mushrooms, chopped into big-ish pieces
  • 3-4 cloves garlic, minced or finely chopped
  • ²/3 cup white wine
  • 1 cup double cream
  • 1 cup vegetable stock
  • salt & pepper
  • 500g (1lb) dried pasta
  • a little finely chopped parsley
  • plenty of shavings of Parmesan


  1. Melt the butter in a large, heavy frying pan. Add the prepared mushrooms and garlic and cook for 5 or 10 minutes until the mushrooms are giving off some liquid and are smelling wonderful.
  2. Cook the pasta in a separate pan according to the instructions on the packet. When it is ready, reserve a little of the starchy pasta water (about 2 cups) and drain the rest away.
  3. Add the wine, cream, vegetable stock and 1 cup of the reserved pasta water to the mushrooms and bring everything to a boil. Let the mixture boil for 5-10 minutes until the sauce has thickened a little. Season to taste with salt and pepper.
  4. Tip the pasta into the mushroom sauce and gently toss everything together.
  5. Sprinkle with some chopped parsley and enjoy with plenty of shavings of Parmesan.


This pasta dish is best served straight away. If you need to make it ahead of time or are enjoying leftovers, it will still be lovely but the sauce will have soaked into the pasta. You can revitalise it by loosening it with a little of the reserved pasta water - it won't be quite as creamy as when it's served fresh, but all the great flavours will still be there.

Keywords: cosy, weeknight dinner