Mushroom Pasta

What’s great about this dish is it takes only as long as it takes to cook some pasta! I made this one evening when I found myself in alone and fancied something comforting but really didn’t want meat. Mushrooms are wonderfully comforting and pasta is a go to warming dish!



Pasta – I used linguine as that’s all they had, but taglietelle would work really well as would spaghetti.

½ tablespoon thyme

1 clove garlic

1 onion

Selection of mushrooms – I used some chestnut and this pack from Tesco.

150 ml double cream

Parmesan – as much or as little as you enjoy!

Optional extras – truffle oil/white wine/chilli



Put a pan of water on the hob to boil. Cook pasta to packet instructions.

Add a small knob of butter and a drizzle of olive oil to a frying pan (you need the oil so the butter doesn’t burn).

To the butter add the thyme and garlic. Cook this for about 5 minutes to let all the flavours infuse.

Next add the onion and let this cook until soft (about 5 more minutes).

Now add the mushrooms and stir to combine. Keep stirring every now and again and let the mushrooms cook.


When the mushrooms are soft add in the cream and a little grated parmesan. Bring this to a boil and then simmer until the pasta is done/it thickens. Try adding a tablespoon of the pasta water to thicken it if necessary. If using truffle oil, drizzle a little in now!


Drain the pasta and add to the pan and combine everything together.

Put in a bowl and grate over some extra parmesan if desired and enjoy!!

There is something so rich and comforting about mushrooms and the creamy cheesy sauce just adds to this. Let me know what you think!

Love, A. x


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