Creamy Garlic Mushroom Pasta
Indulge in creamy garlic mushroom pasta – a quick, vegetarian dish made with tender mushrooms, a rich Parmesan sauce, and simple ingredients. Perfect for cosy comfort food lovers.
Servings 2
Calories 863kcal
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Ingredients
- 200 g Pasta I used farfalle but any shape will work.
- 1 tablespoon Olive Oil
- 3 Garlic Cloves peeled and finely chopped
- 250 g Chestnut Mushrooms cleaned of dirt and sliced
- 1 teaspoon Thyme
- 60 ml White Wine
- 150 ml Double Cream
- ½ teaspoon Dijon Mustard optional
- 50 g Parmesan grated
- 2 tablespoon Parsley finely chopped
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
Instructions
- Bring a pan of salted water to the boil and cook the pasta to al dente. Reserve a cup of pasta cooking water, drain, and set aside.200 g Pasta
- Heat the olive oil in a shallow casserole and fry the chopped garlic, sliced mushrooms, and thyme on a high heat for 3 minutes until the mushrooms are tender.1 tablespoon Olive Oil, 3 Garlic Cloves, 250 g Chestnut Mushrooms, 1 teaspoon Thyme
- Pour in the wine to deglaze the pan, then add the double cream, dijon mustard if using, grated parmesan, chopped parsley, salt, and pepper. Simmer the creamy garlic mushroom sauce for a couple of minutes.60 ml White Wine, 150 ml Double Cream, ½ teaspoon Dijon Mustard, 50 g Parmesan, 2 tablespoon Parsley, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- Add the pasta back into the pan and as much pasta cooking water as you need to make a glossy sauce.
- Warm through and serve the pasta with more grated Parmesan and chopped parsley.
Notes
Variations:
- Make garlic mushroom chicken pasta and add leftover cooked chicken for the last few minutes of cooking.
- Add the zest of half a lemon.
- Sprinkle over toasted pine nuts for crunch and texture.
- Up the veggies and add a handful of baby spinach at the end of cooking. The residual heat will help wilt the spinach leaves.
- Use creme fraiche instead of double cream for a lighter sauce.
- Skip the wine if you don't have any.
Nutritional Information (Approximate)
Calories: 863kcal | Carbohydrates: 83g | Protein: 29g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 186mg | Sodium: 1049mg | Potassium: 972mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1753IU | Vitamin C: 9mg | Calcium: 426mg | Iron: 3mg
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