Creamy Portobello mushroom pasta

Creamy Portobello mushroom pasta


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About this recipe: Cook your favourite type of pasta with cream and mushrooms, a gorgeous dish to share with family or friends.


Serves: 4 

  • 600g pasta, your choice
  • 2 tablespoons olive oil
  • 400g portobello mushrooms, washed and cut into pieces
  • 1 clove garlic, finely chopped
  • 300ml double cream
  • 1 pinch chopped fresh parsley
  • salt and freshly ground black pepper to taste

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Bring a large pot of water to the boil and cook pasta until al dente, about 8 to 10 minutes; drain and reserve.
  2. Meanwhile, heat oil in large pot over medium heat, then add the mushrooms. Add the garlic and simmer 5 minutes, then pour in the cream and stir well to mix. Add parsley, stir and season with salt and pepper to taste; mix together and simmer for 5 to 10 minutes.
  3. Add cooked pasta to mushroom mixture and stir together to mix and coat. Serve hot.

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