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Mushroom pasta

This is one of my go-to recipes to when I have guests for dinner. I can rustle this up in half an hour, it’s delicious and there’s no meat involved. You should give this mushroom pasta recipe a go even if you don’t have guests! You can always store the left overs in the fridge and heat them up the next day or the day after, no problem. 🍄

Mushroom Pasta

Print Recipe
Keyword mushrooms, pasta
Prep Time 15 mins
Cook Time 15 mins
Servings 4

Equipment

  • frying pan
  • Spatula
  • Knife
  • Cutting Board
  • Colander
  • Pot
  • Fine grater or zester

Ingredients

  • 4 Tbsp Olive oil
  • 500 – 600 Grams Mushrooms
  • 2 Small Shallots
  • 250 Grams Pasta (I like to use Penne)
  • 1/2 Cup Heavy cream
  • 1/3 Cup Parsley
  • 1/2 Lemon (zest and juice)
  • 2 Tbsp Butter
  • 30 Grams Parmesan
  • Freshly ground black pepper
  • Salt

Instructions

  • Slice the mushrooms and put them in a sunny place. Exposing your mushrooms to UV will increase the amount of Vitamin D in them.
  • Salt half a pot of water generously and then set it to boil over high heat.
  • Add 1 tbsp of olive oil to the frying pan and fry one third of the mushrooms until they are golden brown. Transfer them to a plate and salt them lightly. Don’t be too heavy handed with the salt… you can always add more later. Repeat this step with the remaining mushrooms then set all the cooked mushrooms aside.
  • By this point the water should be boiling, so pop your pasta in and cook it to three minutes under the recommended cooking time on the packet.
  • Slice the onions and parsley up finely and set them aside.
  • Retun the mushrooms to the pan and set it over medium heat. Fry the onions until they are slightly translucent then set aside.
  • Zest the lemon then squeeze out the juice and set aside.
  • At this point, you can pour yourself a nice cool glass of white wine.
  • Once the pasta has cooked, reserve 1 cup of the cooking liquid then drain the remaining pasta.
  • Add the drained pasta back to the pot and place it over medium heat. Pour in the cooked mushrooms and onions, cream and pasta cooking liquid. Bring the liquid to a simmer and cook, tossing constantly until pasta is al denté and the liquid has thickened slightly.
  • Remove the pot from the heat. Add the lemon zest and juice, parsley, butter and half the grated parmesan cheese. Grind plenty of black pepper over the pasta. Toss it all together then give it a taste. Season with more salt if necessary.
  • Serve the pasta with the remaining parmesan, parsley and more white wine 😉