Monday, 6 October 2014

Creamy Mushroom Pasta

Creamy Mushrooms with lovely pasta.  This is a simple dish and something I used to make at university.  It's a great way to use up cream going out of date (or even one day over as you're cooking it) and contains one of your 5 a day.

Creamy mushroom pasta

Creamy Mushroom Pasta - Serves 1


1 tsp olive oil
Half a small onion, finely chopped
1 Clove garlic
80g, 3oz Mushrooms
75ml,  2.5fl oz Double (heavy) cream
2 tbsp White wine
2 sprigs parsley
2 sprigs thyme
75g, 2.5oz pasta


Get some water on to boil and boil the pasta for the time on the pack.

Fry the onion for a couple of minutes in the olive oil or until starting to soften.  Add the chopped garlic and sliced mushrooms and fry for a minute or so or until the mushrooms are starting to brown.  Add the wine.  Bubble for a couple of minutes then add the cream and a couple of tbsp of boiling water.  Simmer until the mushroom mix is thick, add the chopped herbs, stir and serve with the pasta.

Mushroom pasta

I've entered this into the Family Foodies Italian Challenge


I've linked this up to the cooking with herbs challenge for July.

Cooking with Herbs Lavender and Lovage


  1. Hi Heidi, just stopped by to let you know that you've been featured over at Carole's Chatter today. Cheers

  2. Hi Heidi,
    I am a huge lover of mushrooms! And there are few meals quite as satisfying as creamy mushrooms with pasta. Such a comforting meal. Thank you for sharing this healthy and delicious recipe with us at the Plant-Based Potluck Party Blog Hop! I sincerely appreciate it.

    1. No problem. I used pasta I bought in Italy. I can't believe how different it was, so much easier to get proper al dente.

  3. Oh yes, I love simple pasta dishes like this yet so packed with flavour. Creamy mushrooms - mmmmm! Another lovely entry for the Family Foodies Italian challenge. Thanks for taking part :)

    1. Thanks and this really is student cheap food if you want it to be.


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