Creamy mushroom pasta
It’s getting colder and darker and gloomier. 😔 Fresh, summery tomato sauce just doesn’t cut it anymore. Here’s a great indulgent pasta dish to make your autumn days a little bit brighter.
Creamy mushroom pasta
Creamy, white whine mushroom sauce for an indulgent meal!
Ingredients
Veggies
- 250 g mushrooms
- 3 spring onions
- 1 onion
- 2-5 cloves of garlic depending on the size and how much you like garlic!
- olive oil
Sauce
- 1 glass white wine
- 400 ml water
- ½-¾ stock cube I used mushroom flavour, but whichever you have
- 75 ml cream I used soy but pretty sure regular will also work
- 1 tsp soy sauce
- ½ tsp thyme dried
- ¼ tsp dill dried, optional
- ½ tsp onion powder optional
- ¼ tsp turmeric ground, I add this for a nicer colour but optional
- 1 tsp mustard *not* optional!
- ¾ tbsp cornstarch optional
- 1 tsp butter optional
- ½ tbsp lemon juice
Serve with
- 130 g pasta of your choice (maybe a bit more if you're big eaters)
Instructions
- Prepare your vegetables: cut the mushrooms in slices (about 3mm thick – they will shrink down), cut the spring onions in 1cm chunks, finely dice the onion, peel and press the garlic.
- In a pan, add a bit of olive oil and sauté the mushrooms until brown and caramelised. Just a minute before they're done, toss in the spring onions and shake the pan up. Put everything in a bowl and set aside for later.
- In the same pan, add a new bit of olive oil if needed, and sauté the onion and garlic until translucent. Deglaze the pan with the white wine. Cook on medium for about four minutes, so the alcohol evaporates.
- If eating with pasta, now's a good time to start boiling some water.
- Add the water and the stock cube, stir well so it dissolves. Also add the soy sauce, onion powder, turmeric, thyme and dill. Put the heat on high until the water boils, then turn down to low and simmer for about 10 minutes.
- Add the cream and the mustard to the sauce and stir.
- If you'd like to thicken up the sauce, stir some cornstarch and some water together in a separate little bowl, and pour the mixture into the sauce while stirring.
- For extra indulgence, optionally add a tiny little bit of rich, creamery butter to the sauce and make it extra.
- When the pasta is almost ready, start finishing up. Squeeze some lemon juice into the sauce to freshen it up, and stir through the prepared mushrooms and spring onions. Taste for seasoning, but I find that it's salty enough with the stock cube and the soy sauce.
Notes
Serve this with any pasta you like. Alternatively, I think this mushroom sauce would also really pair nicely with some baked chicken, roasted veggies and mashed potatoes.
Add some smoked salmon to the pasta if you’re feeling fancy! Fresh green olives are also a great match. Leek also works really well, and it’s in season.
Some stuff is optional though, don’t rush to the store if you don’t have every single ingredient for the sauce. This is the all-out, deluxe version!
