Creamy mushroom pasta
Fifteen minutes, one pan of mushrooms gone properly golden, and a sauce that's mostly pasta water and confidence. The fastest cosy dinner we make.
The only rule: leave the mushrooms alone until they're deeply browned — that's where the flavour lives. Everything else is assembly.
Ingredients
- 300g chestnut mushrooms, sliced thick
- 200g spaghetti or tagliatelle
- 2 garlic cloves, sliced · thyme
- Butter + olive oil
- 100ml double cream (or crème fraîche)
- 30g parmesan, grated · squeeze of lemon
- Salt & lots of black pepper
Method
- Pasta on in well-salted water. Fry the mushrooms in butter and oil over high heat — no stirring for the first 3 minutes — until deep golden. Add garlic and thyme for the last minute.
- Lower the heat, add the cream and half the parmesan with a ladle of pasta water. Let it thicken for a minute.
- Toss in the drained pasta with the lemon and pepper; loosen with more pasta water until glossy. Serve with the rest of the parmesan.
Kit for this recipe
A big frying pan — Scoville Neverstick 28cm, £15.40crowded mushrooms steam instead of browning
A microplane grater — £13.99 at Lakelandparmesan that actually melts into the sauce
Pasta tongs — £2.49 at Lakelandlifting pasta into the pan keeps the starch in play
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