Creamy Mushroom Pasta
The midweek classic, done properly: mushrooms browned hard first, then a silky garlic-cream sauce that clings to every ribbon of pasta.
Method
- Get the pasta cooking in well-salted water.
- Meanwhile, heat the oil in a large frying pan over a high heat. Brown the mushrooms in a single layer for 4–5 minutes — don't stir too often; colour is flavour.
- Lower the heat, add the butter and garlic, and cook for 1 minute until fragrant.
- Pour in the cream, let it bubble gently for 2 minutes, then stir in the cheese.
- Drag the pasta straight into the sauce with a splash of its cooking water and toss until glossy. Finish with lemon, parsley, black pepper and more cheese.
Cook it with
Shop the box
The Classic Mushroom Mix
Picked at our New Forest farm and sent on a 24-hour tracked service.