A wonderfully creamy and flavorful vegetarian pasta dish that's perfect for a little decadent everyday luxury.
| Servings | 4 Portions |
| Tags | Family Dinner | Italian | Main Course | Pasta | Vegetarian |
| Allergens | Gluten, Milk, Wheat |
| Prep Time | 15 min |
| Cook Time | 45 min |
This was truly a winner. Delightfully creamy with hints of citrus and all the other indulgent elements mixed in. It's not a particularly low-calorie dish, so you probably shouldn't make it too often, but when you want to treat yourself, this is perfect.
The dish is easily prepared in a large frying pan while the pasta cooks alongside. The choice of mushroom can likely be varied depending on what's available at the time. I've only tried button mushrooms (champignon - white and chestnut varieties), which turned out great. I chose to slice them into relatively thick pieces.
Many pasta dishes with mushroom include white wine, which would probably work here too - for example, replacing half the amount of cream with a splash of white wine. That's not something I've tried, however, so whether it works or not remains to be seen.
I choose to add a little of the pasta water to the sauce as it reduces in the pan - this works well, but keep in mind that the water adds some salt. It therefore makes sense to hold off on any additional salt until just before serving - you may not need any extra at all. Taste and decide for yourself.
The times I've made this dish knowing I wouldn't be able to eat it all at once, I've chosen to halve the recipe. Mainly because I'm not entirely happy with how pasta turns out when stored in the fridge or freezer - it's always best straight after cooking. An alternative is to prepare only the sauce and store it separately, then reheat and toss with however much pasta you expect to eat.
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Ingredients
Directions
- Prep the vegetables: clean and slice the mushrooms, chop the onion, slice the garlic.
- Fry the mushrooms over high heat in a large dry frying pan (in 2 batches if needed) until they stop releasing liquid. Remove the mushrooms and set aside for now.
- Add the oil and butter to the same pan. Fry the onion until softened and lightly golden. Add the garlic and fry for another minute.
- Return the mushrooms to the pan, grate in the zest of one lemon, squeeze in the juice of half a lemon, and sauté for a few minutes.
- Add the cream, mustard, and stock cube. Bring to a boil, reduce the heat, and let slowly simmer for 5–10 minutes while the pasta cooks in salted water.
- Turn off the heat and stir in the parmesan. Mix well and season with black pepper and salt if needed.
- Add the chopped parsley and cooked pasta - mix well and serve immediately with a little extra grated parmesan.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 4276.38 kcal | 1069.1 kcal | 224 kcal |
| Carbohydrates | 350.51 g | 87.63 g | 18.36 g |
| Fat | 274.34 g | 68.58 g | 14.37 g |
| Protein | 104.05 g | 26.01 g | 5.45 g |
| Sugar | 43.15 g | 10.79 g | 2.26 g |
| Salt | 12.79 g | 3.2 g | 0.67 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
