Mixed mushroom pasta

This delightful pasta dish is wonderfully creamy, and packed full of hearty mushrooms to fill your belly and comfort your soul. Make a big batch for the family for a warming night in.

  • 5 mins preparation
  • 25 mins cooking
  • 10 mins marinating
  • Serves 4
  • Print


Mixed mushroom pasta
  • 10 gram dried porcini mushrooms
  • 100 gram butter
  • 300 gram swiss brown mushrooms, sliced thinly
  • 300 gram button mushrooms, sliced thinly
  • 3 clove garlic, crushed
  • 1 1/2 cup (375ml) cream
  • 1/3 cup (25g) finely grated parmesan
  • 400 gram casarecce pasta (or other short pasta such as penne or rigatoni)
  • 1/2 cup chopped fresh flat-leaf parsley
  • finely grated parmesan, extra, to serve


Mixed mushroom pasta
  • 1
    Place the porcini in a small heatproof bowl; cover with ½ cup (125ml) boiling water. Stand for 10 minutes. Drain porcini over a jug; reserve liquid. Coarsely chop porcini.
  • 2
    Melt the butter in a large frying pan over high heat. Add mushrooms, cook over high heat for about 8 minutes, stirring occasionally, until golden brown. Add garlic; cook, stirring, for 1 minute or until fragrant.
  • 3
    Add porcini and the reserved liquid then cream. Bring to the boil; reduce heat, simmer, uncovered, for about 5 minutes or until sauce thickens slightly. Stir in parmesan; season to taste with salt and freshly ground black pepper.
  • 4
    Meanwhile, cook pasta in a large saucepan of boiling salted water, uncovered, until just tender; drain. Add the pasta to the mushroom mixture in the pan with half the parsley; toss gently to combine.
  • 5
    Serve topped with remaining parsley and extra parmesan.


Not suitable to freeze or microwave.

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