Pasta with Mushrooms
Pasta with mushrooms works best when the mushrooms are properly browned before any cream goes in, because that is where the savoury, almost meaty flavour comes from. Here, sliced chestnut mushrooms, onion, garlic and thyme go into a quick double cream sauce finished with parmesan. It takes 25 minutes from start to finish and feeds four.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 665kcal
Why pasta with mushrooms works
Mushrooms are mostly water, so the trick is to cook that water off and let them brown. Do that and a handful of storecupboard ingredients taste far richer than they should. Thyme and garlic add warmth, and the parmesan gives the sauce body and a savoury edge.
If you like the idea of something more luxurious, pasta with chanterelles uses the same method with wild mushrooms. When you want something even quicker, pasta with garlic butter needs no cream at all.
How to cook pasta with mushrooms
Tap a time to start a timer.
- Boil the pasta Bring a large pan of water to the boil and add a good pinch of salt. Cook the pasta for the time on the packet, usually . Scoop out a mugful of the cooking water, then drain.
- Brown the mushrooms While the pasta cooks, heat the oil in a large frying pan over a medium-high heat. Add the mushrooms in a single layer, with no stirring for the first , then cook for more until golden and the liquid has cooked away.
- Soften the onion and garlic Add the onion and cook for until soft. Stir in the garlic and thyme and cook for until fragrant.
- Make the sauce Pour in the double cream, add the salt and pepper and let it bubble gently for until it coats the back of a spoon.
- Combine and serve Tip in the drained pasta and the parmesan and toss over a low heat for . Add a splash of the reserved water if the sauce looks too thick. Serve straight away with extra parmesan.
What to serve with it
A peppery rocket salad with lemon dressing cuts through the cream nicely, and crusty bread is good for mopping up the sauce. For a main-course version for hungrier eaters, add a handful of baby spinach to the pan with the cream and let it wilt.
Common problems and fixes for pasta with Mushrooms
- The mushrooms turn grey and watery instead of golden.
- The pan is too crowded or not hot enough. Use your widest frying pan, leave them alone for the first 2 minutes, or brown them in two batches.
- The sauce is too thick once the pasta goes in.
- Starch from the pasta tightens it up. Loosen it with a spoonful or two of the reserved cooking water rather than extra cream.
- The mushrooms taste bland or rubbery.
- Do not wash them under the tap, as they soak up water and will not brown. Wipe them with damp kitchen paper and salt them only once they have coloured.
Frequently asked questions about pasta with Mushrooms
What are the best mushrooms for a creamy pasta?
Chestnut mushrooms are the best all-rounder because they have more flavour than white button mushrooms and stay firm. A handful of dried porcini soaked in hot water adds depth, and the soaking liquid can go into the sauce.
Can I make it without cream?
Yes. Use 150ml crème fraîche for a tangier sauce, or stir in 100g full-fat soft cheese with a splash of pasta water. Add either off the heat so it does not split.
Is it vegetarian?
Not as written, because parmesan is made with animal rennet. Swap it for a vegetarian hard Italian-style cheese and check the label.
How long do leftovers keep?
Up to 2 days in a covered container in the fridge. Reheat with a splash of milk or water until steaming hot all the way through.
How did you like the recipe?
4.8 / 5 · 51 ratings
