Creamy Mushroom Pasta
Looking for a quick and easy weeknight pasta? This Creamy Mushroom Pasta ticks all the right boxes. Imagine perfectly cooked spaghetti, with nutty pan-fried garlic and herb mushrooms, in creamy sauce. Topped off with an egg yolk for extra indulgence…
Servings: 2 servings
Ingredients
For the mushroom pasta:
- 450 g chestnut mushrooms sliced
- Salt and freshly ground black pepper
- 10 g unsalted butter
- 2 cloves garlic crushed
- 1 tbsp freshly plucked thyme leaves
- 180-200 g dried spaghetti
For the creamy cheese sauce:
- 30 g unsalted butter
- 2 tbsp plain flour
- 350 ml full-fat milk
- 15 g Cheddar or Parmesan grated
To serve:
- 2 tbsp freshly chopped parsley
- Freshly grated Cheddar or Parmesan for sprinkling
- 8 sage leaves fried for a minute or so in hot oil until crispy
- 2 egg yolks optional
Instructions
- Place a large non-stick frying pan over a medium heat and add the sliced mushrooms. Dry fry for about 5 minutes, stirring occasionally, or until softened. They will release a lot of liquid as they cook, so continue frying until the liquid evaporates. Season with salt and freshly ground black pepper, to taste.
- Add the butter, garlic and thyme and sauté for 2-3 minutes, stirring often, until the garlic is fragrant and golden. Remove from the pan and set aside.
- Next, boil the pasta according to packet instructions (until al dente).
- Meanwhile, make the creamy cheese sauce: melt the butter in the same pan you used to fry the mushrooms. Add the flour and cook out over a medium heat, whisking constantly, for a couple of minutes. Gradually pour in the milk, whisking until you have a smooth, creamy sauce. Sprinkle in the cheese and whisk until melted.
- Drain the pasta, reserving the pasta water. Add the reserved mushrooms and drained pasta to the creamy cheese sauce with a splash. Toss well to coat. Add a splash of the pasta water to loosen.
- Stir in the parsley and season to taste.
- Divide between 2 pasta bowls, sprinkle with grated cheese and crispy fried sage leaves. Carefully top each bowl with an egg yolk. Enjoy!
Notes
Pasta: you can swap the spaghetti for any dried pasta of your choice. Fresh pasta is also delicious. Just remember to adjust the weight and cooking time accordingly.
Make it plant-based: if making for vegetarians, make sure your cheese is vegetarian-friendly. Parmesan isn’t, but Gran Moravia is a good alternative. It is also super easy to make a vegan Creamy Mushroom Pasta. Simply use vegan butter, milk and cheese alternatives and skip the egg yolk.
Meat: feel free to add extra protein to this Creamy Mushroom Pasta. Sometimes I stirred through some leftover roast chicken or diced ham. Alternatively, fry off some crispy bacon for some carbonara vibes.
Pangrattato: if you want to add a bit of texture, sprinkle with a pangrattato (fried herby breadcrumbs) before serving. I love adding different herbs or lemon zest to the breadcrumbs to add extra flavour.
Egg yolk: it is best not to serve raw egg yolk to vulnerable groups (young children, pregnant women, the elderly or anyone with a compromised immune system). You can still make them this deliciously Creamy Mushroom Pasta, just leave out the egg yolk at the end.