A silky mushroom pasta with garlic, thyme and pasta water for a creamy sauce without complicated steps.
Prep: 10 minutes Cook: 20 minutes Total: 30 minutes Yield: 4 servings
Ingredients
- 320 g dried fettuccine or tagliatelle
- 1 tablespoon olive oil
- 25 g unsalted butter
- 400 g brown mushrooms, sliced
- 4 cloves garlic, finely chopped
- 1 tablespoon fresh or 1 teaspoon dried thyme
- 150 ml double cream
- 50 g finely grated vegetarian hard cheese, plus extra to serve
- 1 teaspoon lemon juice, or to taste
- to taste salt and black pepper
- 2 tablespoons, optional chopped parsley
Instructions
- Bring a large pot of salted water to the boil. Cook pasta until just al dente. Before draining, reserve about 250 ml pasta water.
- Heat olive oil and butter in a wide pan over medium-high heat. Add mushrooms in a single layer where possible and cook 6–8 minutes until browned and their liquid mostly evaporates.
- Lower heat to medium. Add garlic and thyme and cook 30–45 seconds without burning the garlic.
- Pour in cream and gently simmer for 2 minutes. Stir in the cheese until melted.
- Add drained pasta and toss. Add reserved pasta water a little at a time until the sauce coats the pasta. Season with pepper, salt if needed and lemon juice.
- Serve immediately with parsley and extra cheese if desired.
Tips and substitutions
- Brown mushrooms before adding cream; crowding makes them steam.
- For a lighter sauce, replace some cream with pasta water.
- Use a vegetarian hard cheese if needed.
Storage and reheating
Refrigerate promptly in a sealed container for up to 3 days. Reheat gently in a pan with a splash of milk or water, stirring until hot; creamy sauces thicken as they cool.
Explore more ideas in the Sole Pick Recipes collection or return to the homepage.