Creamy mushroom pasta

    30 min

    A simple and quick pasta recipe with most of the ingredients already in your kitchen.


    Somerset, England, UK
    3 people made this

    Serves: 4 

    • 1 teaspoon olive oil
    • 35g butter
    • 2 garlic cloves, diced finely
    • 300-350g mushrooms - sliced
    • white wine
    • 400g spaghetti
    • 450ml double cream
    • 5 tablespoons grated Parmesan cheese, or to taste
    • salt and pepper

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Over a medium heat heat up the olive oil and butter in a large pan (wok style is best). Add the garlic, cooking for about a minute. Add the mushrooms and season with the pepper, cook until mushrooms are ready to eat.
    2. Once that is done add a generous amount of white wine - this can be from a small glass to a third of the bottle - depending on taste. Simmer the wine until reduced by about half.
    3. While simmering, cook the pasta in a large pan - remember to add a little salt to the water.
    4. Once the wine has simmered, add the double cream and Parmesan - about 5 tablespoons, but you can add more if you like. Simmer until the mixture has become thick. Season to taste.
    5. When the pasta is cooked, drain and mix into the creamy sauce. Serve.


    You can reduce the cream if you like. Also goes well with garlic bread and the leftover wine. Add a little grated Parmesan at the table, and pepper.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Very nice. Added fresh parsley as it was in the fridge. Think it would be nice with some bacon, so will try that next time. Used creme fraiche as did not have cream.  -  28 Mar 2017


    I made this recipe last night. Thought it didn't have any colour so scattered chopped defrosted Spinach over and mixed it in. Yum to die for. Highly recommend  -  17 Apr 2016

    Write a review

    Click on stars to rate