Vegetarian Creamy Mushroom Pasta

This beautiful creamy Italian pasta is so rich and pairs perfectly with a glass of dry white wine.


25g unsalted butter, chopped

1 tbsp oil

2 echalottes , finely chopped

3 garlic cloves, finely chopped

200g mushrooms, chopped

150ml white wine

150ml double cream

300g, cooked according to packet instructions

salt and freshly ground black pepper


  1. Melt the butter with the oil in a frying pan and fry the echalottes and garlic until soft.
  2. Add the mushroom and cook until soft. Season well with salt and pepper.
  3. Add the white wine and cook until the volume of liquid has reduced by half.
  4. Add the cream and simmer for 5 minutes, check the seasoning again.
  5. Toss the pasta through the sauce, then serve in a warm bowl.
%d bloggers like this: