Silky, creamy, mushroom pasta

Yes, another pasta dish! Sorry, but I love pasta, and am really enjoying finding ways to make it sing without a little cheese on top (or nutritional yeast for that matter- it doesn’t grow on trees!). So this dish comes from a really strong desire to eat more pasta and more mushrooms, in a slightly quicker format than my awesome mushroom lasagne. I’ve used a little bit of cashew here to get creaminess, but I try to keep quantities to a minimum as they aren’t cheap. My big tip for soaking cashews is to choose a moment in your life to soak a packet of them overnight, then drain and chuck into a freezer bag. Store them in the freezer, and whenever you need some soaked cashews, you can pour a few into a mug and top with boiling water. They’ll be ready to use within minutes, which is great for me given that I’m rarely in a position to prep for a meal 8 hrs before I want to eat it.

Serves 2 

Ready in 15 mins


  • 200g pasta (I used lumaconi)
  • 1 pack of mushrooms (I used mini portobello, which was very good)
  • 1 tsp. chopped dried porcini
  • 1 tbsp. soaked cashews
  • 1 fat clove of garlic
  • 1/2 tsp. rosemary or thyme
  • A small pinch of nutmeg
  • A small pinch of smoked paprika



  • Start by boiling the kettle. Put your porcini (and cashews if using my little trick), and fill half way with boiling water. Leave for 5 minutes.
  • Meanwhile, chop your garlic finely and fry for a minute in a splash of oil in a large frying pan. Chop your mushrooms into chunks and add to the pan. Keep tossing and frying for 5 minutes.
  • At this point you can start cooking your pasta.
  • POur the contents of your porcini mug and your cashews into a blender. Add in 2 heaped tbsp. of the mushrooms from your frying pan, and blend until smooth. You can add a splash more water if you need to help the blender get going.
  • Pour this grey but delicious cream back into your frying-mushroom pan. Season well, and add the rosemary, paprika, and nutmeg.Keep this going on the heat until your pasta is done- if you made it too liquid-y, you can cook it down pretty quickly by letting it bubble away.
  • Once the pasta is ready, drain it and drench in the delicious mushroom-y goodness.
  • Eat!

2 Comments Add yours

  1. juliaanee says:

    I love love love mushrooms with pasta and this looks to die for! Now I know what I’ll be making for dinner tonight!


    1. Yippeeeeeee hope it’s yummy! 💕


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s