Creamy Mushroom Pasta

Another creamy pasta to add to your arsenal, another to-die-for mushroom recipe!!😇

Creamy Mushroom Pasta

How do you make a steaming bowl of pasta smothered in a creamy Alfredo sauce even better? Load it up with garlicky buttery mushrooms!!!🍄🍄🍄 There’s few things in this world that can rival the feeling of satisfying a craving for a big bowl of creamy pasta. And this one not only hits the spot, it’s so good it’s going to have you doing the happy dance around the kitchen (because there’s every possibility that half of it never makes your plate!). And the best part? You’re just 15 minutes away from THIS being in front of you (in real life):

There’s not enough mushrooms!!

I insist on using a generous volume of mushrooms – 300g/10oz for 2 servings. I’ve noticed that many recipes tend to use far less – sometimes as little as 250g/8oz to 500g/1lb of pasta (which is 6 standard serves of pasta). That’s not enough mushrooms!! Mushrooms shrink so much when cooked – a vast mound reduces by more than half once they’re golden brown. I would be so sad if someone promised me a creamy mushroom pasta but I had to rummage around on my plate to find a mushroom!

What goes in Creamy Mushroom Pasta

Here’s what goes in my creamy mushroom pasta.

Just a note on some of the ingredients:

Mushrooms – I usually prefer to use Swiss Brown / Cremini mushrooms because they have more flavour than plain white mushrooms. But on the day I filmed and photographed this recipe, button mushrooms were half price and I couldn’t resist 😂; White wine is the essential ingredient here that makes all the difference. It’s used to deglaze the pan after pan frying the mushrooms until golden brown. It does not make the sauce taste winey at all, it adds flavour complexity to the otherwise simple sauce. I use this technique in many sauces, including my Creamy Mushroom Sauce for steaks etc; Parmesan is used to thicken the sauce slightly but the main purpose is to add flavour; Butter AND oil – because oil can be heated to a high temperature than butter which makes it easier to make the mushrooms golden brown and avoids burnt butter; and Pasta type – use any long strand pasta you want here. I have a preference for fettuccine or linguine for creamy pastas because there’s more surface area for the creamy sauce to cling to!

Did you know that the standard serving size of pasta per person is 80g / 2.8 oz? That’s the uncooked weight. Recipes that tells you to cook 500g/1lb of pasta for a serving of 4 must be catering for people with seriously big appetites!

How to make Creamy Mushroom Pasta

Here’s how to make it. Very straight forward: brown mushrooms, add sauce ingredients, toss with pasta!

PRO TIP: Don’t crowd the pan!

Don’t crowd the pan with mushrooms, otherwise they’ll never go golden…..and remember, colour = flavour! The recipe as written serves 2, so if you want to scale it up, cook the mushrooms in 2 batches.

On the side

Serve this Creamy Mushroom Pasta with a fresh, crisp side salad to balance out the richness of the sauce. A fresh garden salad with a Balsamic Dressing, French Dressing or Italian Dressing would be ideal. If you’re going for a blow out feast, add a side of Garlic Bread or Cheesy Garlic Bread. And if you really want to impressive the pants off your family and friends, upgrade it to Cheese and Garlic CRACK Bread!! It’s so good (and so fun) it continues to be regularly requested by my family and friends. 😊 ~ Nagi x

Watch how to make it

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Life of Dozer

Some dogs are clever enough to know to blow bubbles out their nose when they stick their head under water. Dozer is not one of those dogs. 😂 Every time he sticks his head under water, he spends a good few minutes snorting water out of his nose!!!