Name: Creamy mushroom pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 40 gram butter; 750 gram mixed mushrooms, sliced thinly; 2 cloves garlic, crushed; 1 large fresh red chilli, optional; 1/2 cup (125ml) chicken stock; 300 millilitre cream; salt and freshly ground black pepper; 500 gram dried fettuccine or pappardelle; 1/2 cup (60g) frozen peas; 1/2 cup (40g) finely grated parmesan cheese; Pine nut gremolata; 1/2 cup chopped fresh flat-leaf parsley; 2 tablespoon toasted pine nuts, chopped; 2 teaspoon grated lemon rind

Creamy mushroom pasta

Adding the texture of toasted pine nuts makes the classic flavour combination of this pasta dish soar.

Skip to Recipe

Serves 6

Prep

15M

Cook

15M

Total

30M

Ingredients

1 tablespoon olive oil

40 gram butter

750 gram mixed mushrooms, sliced thinly

2 cloves garlic, crushed

1 large fresh red chilli, optional

1/2 cup (125ml) chicken stock

300 millilitre cream

salt and freshly ground black pepper

500 gram dried fettuccine or pappardelle

1/2 cup (60g) frozen peas

1/2 cup (40g) finely grated parmesan cheese

Pine nut gremolata

1/2 cup chopped fresh flat-leaf parsley

2 tablespoon toasted pine nuts, chopped

2 teaspoon grated lemon rind

Method

1.To make pine nut gremolata, combine the ingredients in a small bowl.

2.Heat the oil and butter in a large frying pan, add mushrooms; cook, stirring, over medium heat until soft. Add the garlic and chilli; cook, stirring, until fragrant.

3.Add the stock, cream, salt and pepper; bring to the boil, reduce heat, simmer, uncovered, for about 2 minutes.

4.Meanwhile, cook the pasta in a large saucepan of boiling salted water until just tender. Add the peas to pasta in the last 2 minutes of cooking time; drain. Return the pasta and peas to the same pan, add the mushroom mixture and parmesan; mix gently.

5.Serve the pasta topped with the pine nut gremolata and extra parmesan.

Not suitable to freeze or microwave. A combination of mitten, swiss brown and flat mushrooms can be used for this recipe. If you prefer to use fresh pasta, you will need approximately 750g.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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