Why do you add pasta water to the sauce?

Using the pasta cooking water in pasta sauces is one of my favourite chef’s tricks. As the pasta cooks in the boiling water, it releases starch. This creates a starchy pasta water. When you add this to your pasta sauces, it binds and thickens them. If you have a buttery or oily sauce, it will help them become creamy and non-greasy. Put simply, if you want the most delicious, silky smooth pasta sauce, add a splash of pasta water.

What other types of mushrooms can I use in this Creamy Mushroom Pasta?

I love the earthy, nutty flavour of chestnut mushrooms in this Creamy Mushroom Pasta. Plus, they are easy to find which is perfect for a weekday pasta. However, you can use more expensive mushrooms if you want to make this a special occasion recipe. You can find packets of exotic mushrooms in lots of shops. They are likely to include different types of mushrooms like shiitake. These have a rich, smoky flavour and meaty texture. Ideal for taking this Creamy Mushroom Pasta up a notch.

Can I make this Creamy Mushroom Pasta suitable for vegans?

Yes! This Creamy Mushroom Pasta is vegetarian (if you use vegetarian-friendly cheese) and can easily be made vegan. Simply use vegan butter, milk and cheese alternatives and skip the egg yolk.

What can I make with the leftover egg whites?

There are so many ways to use up leftover egg whites! I love to make dainty meringue kisses sandwiched together with whipped cream. If I am entertaining, I normally have requests for a pavlova. A rich chocolate mousse is another favourite. If you fancy a baking challenge, why not try making your own macarons? Alternatively, they freeze well if you aren’t sure what to make just yet.

Creamy Mushroom Pasta

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Looking for a quick and easy weeknight pasta? This Creamy Mushroom Pasta ticks all the right boxes. Imagine perfectly cooked spaghetti, with nutty pan-fried garlic and herb mushrooms, in creamy sauce. Topped off with an egg yolk for extra indulgence…

Author: Margie
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 2
Category: Dinner
Method: Frying and simmering
Cuisine: Italian
Diet: Vegetarian

Ingredients

Scale

For the mushroom pasta:

450g chestnut mushrooms, sliced
Salt and freshly ground black pepper
10g unsalted butter
2 cloves garlic, crushed
1 tbsp freshly plucked thyme leaves
180-200g dried spaghetti

For the creamy cheese sauce:

30g unsalted butter
2 tbsp plain flour
350ml full-fat milk
15g Cheddar or Parmesan, grated

To serve:

2 tbsp freshly chopped parsley
Freshly grated Cheddar or Parmesan, for sprinkling
8 sage leaves, fried for a minute or so in hot oil until crispy
2 egg yolks (optional)

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Instructions

Place a large non-stick frying pan over a medium heat and add the sliced mushrooms. Dry fry for about 5 minutes, stirring occasionally, or until softened. They will release a lot of liquid as they cook, so continue frying until the liquid evaporates. Season with salt and freshly ground black pepper, to taste.
Add the butter, garlic and thyme and sauté for 2-3 minutes, stirring often, until the garlic is fragrant and golden. Remove from the pan and set aside.
Next, boil the pasta according to packet instructions (until al dente).
Meanwhile, make the creamy cheese sauce: melt the butter in the same pan you used to fry the mushrooms. Add the flour and cook out over a medium heat, whisking constantly, for a couple of minutes. Gradually pour in the milk, whisking until you have a smooth, creamy sauce. Sprinkle in the cheese and whisk until melted.
Drain the pasta, reserving the pasta water. Add the reserved mushrooms and drained pasta to the creamy cheese sauce with a splash. Toss well to coat. Add a splash of the pasta water to loosen.
Stir in the parsley and season to taste.
Divide between 2 pasta bowls, sprinkle with grated cheese and crispy fried sage leaves. Carefully top each bowl with an egg yolk. Enjoy!

Notes

Pasta: you can swap the spaghetti for any dried pasta of your choice. Fresh pasta is also delicious. Just remember to adjust the weight and cooking time accordingly.
Make it plant-based: if making for vegetarians, make sure your cheese is vegetarian-friendly. Parmesan isn’t, but Gran Moravia is a good alternative. It is also super easy to make a vegan Creamy Mushroom Pasta. Simply use vegan butter, milk and cheese alternatives and skip the egg yolk.
Meat: feel free to add extra protein to this Creamy Mushroom Pasta. Sometimes I stirred through some leftover roast chicken or diced ham. Alternatively, fry off some crispy bacon for some carbonara vibes.
Pangrattato: if you want to add a bit of texture, sprinkle with a pangrattato (fried herby breadcrumbs) before serving. I love adding different herbs or lemon zest to the breadcrumbs to add extra flavour.
Egg yolk: it is best not to serve raw egg yolk to vulnerable groups (young children, pregnant women, the elderly or anyone with a compromised immune system). You can still make them this deliciously Creamy Mushroom Pasta, just leave out the egg yolk at the end.

Find it online: https://desertislanddishes.co/creamy-mushroom-pasta/