I was looking for a way to enjoy creamy mushroom pasta without the mushrooms infusing the cream entirely when cooked. I love creamy mushroom sauce! But… I craved some variety. In this recipe I used garlic and onion powder to maximise the flavour.
I have not yet tried this sauce with plain pastas, but I’m sure it would work really well as it’s a really tasty sauce. Each time I’ve made this I’ve served it with pasta straight away and not had any leftovers. I’ve got no tips on storage for y’all. If anyone else has tips please drop a line in the comments. 😉
- 300 ml cream
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon dried chilli flakes
- 1/2 teaspoon black pepper
- 1/4 cup water from boiled pasta or 1/4 cup milk
- Chopped or sliced mushrooms of whatever quantity you desire in ratio to your pasta.
- 2 tablespoons olive oil
- 3 tablespoons Italian herb paste
- Boil pasta of your choice (each time I’ve made this I’ve used some variety of cheesy vegetarian pasta) in salted water. Save some of the starchy water the pasta boiled in before draining.
- Heat the olive oil in a pot. Chop up mushrooms and add to pot and stir around for a minute, sprinkling in the chilli flakes.
- Stir in the herb paste, cream, salt, and onion and garlic powders.
- If there is enough sauce to your liking you can omit the starch water/milk, but if not, now is the time to stir it in and increase your sauce volume. Now you’re done! Stir in your cooked pasta and serve.
- This is the herb paste I used, available in Coles and Woolworths… not sure about IGAs…
- If you don’t have herb paste available, I would recommend using a large handful of torn basil leaves.
- The pasta in the photos is Leggo’s ravioli with roasted pumpkin and feta. I’ve also had this with the Latina Fresh basil, pesto and parmesan agnolotti. So. Good.
- Chopped capsicum tastes really good with this sauce… 😉