Mushroom mint pasta salad

    35 min

    Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Crack some pepper on top and decorate with unused mint leaves before serving warm.

    12 people made this

    Serves: 12 

    • 1 (500g) packet farfalle pasta
    • 4 tablespoons olive oil, divided
    • 500g button mushrooms, sliced
    • 4 onions, sliced
    • 1 litre double cream
    • 10 sprigs fresh mint
    • 1 pinch salt
    • 1 pinch ground black pepper

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to the boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil.
    2. Heat remaining olive oil in a large frying pan over medium heat. Place mushrooms and onions in the pan. Cook and stir until lightly brown. Gradually pour in the cream, stirring continuously. Place the mint sprigs in the pan. Cook and stir 5 minutes.
    3. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.

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    Reviews in English (7)


    I initially wasn't sure about the combination of mint & mushrooms but this was delicious! I healthed it up a bit by using half-and-half rather than heavy cream & I didn't need an entire quart; it was more like half that. I'll stick to my changes. I served it alongside the Super-Delicious Zuppa Tuscaca.  -  14 Sep 2007  (Review from Allrecipes US | Canada)


    I was looking for something that was only a 'little risky' for a potluck, so mushroom and mint sounded just about right. I wasn't sure about the combination either, but it was a hit. Having said that, adjustments needed to be made. An entire quart of cream is way too much -- half that is about right. Four onions is pushing it as well. I had only small onions, and slicing three seemed to be more than enough. Make such adjustments and you're good to go.  -  14 Sep 2008  (Review from Allrecipes US | Canada)


    So good and very easy to make! I followed the other recommendations and used half the amount of cream, which was good initially, but didn't make for great leftovers or when chilled.  -  08 Dec 2008  (Review from Allrecipes US | Canada)