There is nothing more comforting than my ultra creamy mushroom pasta dish! It’s just a dish for the soul! And the best part is that it doesn’t require chopping an onion, which honestly some days I can’t muster up the energy to do.
I was feeling fancy so decided to use Mafalda pasta but any pasta will do! Ideally you want to use something like Mafalda, penne or fusili because the grooves in those types of pasta allow you the sauce to cling onto every bite.
This creamy mushroom pasta dish of mine doesn’t hold back on the butter, so if you’re health conscious you might want to look away. However, everything in moderation including moderation itself so don’t be afraid to treat yourself.
I garnished my pasta with chopped basil and parmesan, this is optional but makes the pasta look so pretty!
Now it’s time for the recipe….
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Creamy Mushroom Pasta
Ingredients
- 400 g pasta
- 9 chestnut mushrooms
- 4 jumbo mushrooms
- 4 tbsp butter
- 300 ml double cream
- 5 crushed garlic cloves
- 75 g cheddar cheese grated
- 75 g parmesan cheese grated
- ½ tsp cayenne pepper
- 1 tsp black pepper
- salt to taste
Instructions
- Cook your pasta according to the packet instructions.
- Begin by washing your mushrooms throughly and then slice them into half a centimetre thick slices.
- In a large pan, pre heat 2 tbsp butter until melted. Do not boil the butter. Add in the sliced jumbo mushrooms and fry on both sides until golden brown. Then set aside.
- In the same pan, add in the remaining butter and sauté the rest of the mushrooms with the crushed garlic. Sauce for 3-4 minutes on a medium heat.
- Add in the cream, basil, cayenne, salt and black pepper. Stir well and heat on a medium-low heat for 2-3 minutes.
- Add in the cheese, cooked pasta and 2-3 tbsp of pasta water. Stir until all the pasta is coated. Top with the mushrooms we set aside earlier and garnish with chopped basil and parmesan.
- Serve immediately and enjoy!
