Creamy mushroom pasta

05 January 2017

This creamy pasta dish makes a delicious meatless meal – and it’s quick to prepare.

SERVES 4 Preparation: 5 min Cooking: 15 min

  • 500 g pasta of your choice
  • 15 ml (1 T) butter
  • 15 ml (1 T) oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 400 g mixed mushrooms, chopped
  • 250 ml (1 c) milk
  • 250 ml (1 c) cream
  • 5 ml (1 t) cornflour, dissolved in 15 ml (1 T) water
  • salt and freshly ground pepper


  • 10 g fresh parsley, chopped
  • grated zest of 1 lemon 1 garlic clove, crushed

1 Bring a pot of water to the boil and cook the pasta until just done. Drain, reserving 60 ml (¼ c) of the cooking water.

2 Heat the butter and oil in a saucepan. Fry the onion and garlic until fragrant. Add the mushrooms and stir-fry until done.

3 Stir in the milk, cream and dissolved cornflour and simmer until slightly thickened. Season with salt and pepper.

4 Mix the pasta and reserved cooking liquid into the mushroom sauce.

5 Gremolata Mix the ingredients and sprinkle over the pasta.

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