For a tasty mid-week meal, this creamy mushroom pasta is a winner…
I’ve adapted this quick and easy mid-week pleaser from here. There were only regular button mushrooms available when I cooked it, but I’d recommend throwing in some swiss browns if you can get your hands on them. I also used just regular cream (not thickened), which makes for a slightly thinner sauce (but also a bit healthier!).
Prep time: 15 minutes.
Cook time: 15-20 mins.
Serves 4 for a light dinner, 2-3 if you have curly tails.
Ingredients
250g porcini mushroom fettucine (or substitute with your favourite pasta)
1 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, finely chopped
400g mushrooms, sliced
125ml white wine
125ml stock (veg or chicken)
185ml cream
30-50g parmesan, finely grated
Salt and pepper
Chopped parsley to garnish (optional)
Method
- Cook the pasta in a large pan of boiling, salted water.
- While the pasta is cooking, on a medium heat, add the oil and butter, and stir until all the butter has melted. Add the mushrooms and stir until they start to sweat (4-5 minutes). Season with salt and pepper.
- Turn up the heat a smidge, add the garlic, and fry for a further 4-5 minutes until the mushrooms start to take on some colour.
- Meanwhile, drain the pasta (making sure it’s only just cooked al dente), keeping a cup of the liquid back, and set to one side.
- Add the wine to the sauce to de-glaze the pan, and stir through on a rapid simmer until it has mostly evaporated and the pan no longer smells boozy.
- Add the stock, cream and the parmesan and stir until all the parmesan has melted. Season to taste.
- Add the cooked, drained pasta to the sauce and toss through for a minute or so to coat the pasta. If it’s too thick, add a little of the pasta liquid.
- Serve with a nice fresh rocket and balsamic salad. You can garnish with a little chopped parsley, or just sprinkle a bit more parmesan and salt and pepper.
