Creamy Mushroom Pasta, Ready in 15 mins!

super quick and easy to make with the earthy taste of mushrooms in a delicious creamy sauce .

This recipe all comes together in 15 minutes , which makes it a great meat free meal for any day of the week .

Hi , I'm Nicky .

Welcome back to our kitchen , where we show you how to make delicious family friendly recipes .

If you've been watching our channel for a while , you'll know that I struggle to get Chris to eat mushrooms .

So this isn't really one for him .

But personally , I love mushrooms , and I know that you guys do too , so I'm gonna make it anyway .

So let's get cooking .

We're gonna start by putting some water on to boil for the pasta .

I'm using 300 grammes , which is about 10.5 ounces of this thin egg fettucine here .

I really love fettucine in a creamy sauce , but you can replace it with any pasta you like .

You just need to cook it in boiling water as per the pack instructions .

While the pasta's cooking , we're gonna make the creamy mushroom sauce .

So we're gonna start by adding a tablespoon of unsalted butter to a pan .

Along with that goes a tablespoon of oil , and then we're gonna heat it over a medium heat .

Once the butter's melted , add a finely diced onion to the pan and cook for 2 to 3 minutes , stirring often , until the onions are just starting to soften .

Once the onions have softened , we're gonna add in an extra two tablespoons of unsalted butter , and that's because mushrooms absorbed quite a lot of oil .

Once that butter's melted , we're gonna add in the mushrooms .

I've got 400 grammes , which is about 14 ounces of simple chestnut mushrooms here that have been thickly sliced .

You can really use any type of your favourite mushrooms .

And if you really don't like mushrooms , then sliced green peppers actually makes quite a good swap .

Add the mushrooms to the pan .

We're also gonna add in three cloves of mince garlic , along with half a teaspoon each of salt and black pepper .

Cook , stirring often , for three minutes , until the mushrooms are lightly softened .

Now pour in 100 and 80 mil , which is about three quarters of a cup of strong chicken stock , along with 100 and 80 mil .

Three quarters of a cup again of double or heavy cream .

Stir everything together and bring it to the boil .

Simmer gently for about three minutes , until slightly thickened .

By now , the pasta should be ready so we're gonna drain the pasta , reserving about a cup of the pasta water .

I add the pasta to the pan with the mushroom sauce , and now we're gonna Sprinkle over 50 grammes , which is about half a cup of finely grated Parmesan .

Now , if you go in full vegetarian , then you can use a vegetarian Italian style hard cheese instead of the Parmesan .

So now we're gonna take a set of tongues , and we're gonna lift and drop the pasta in the sauce until the pasta is fully coated in the mushroom sauce .

If you want to loosen up the sauce a little bit , then add splashes of the reserved pasta water into the sauce until the sauce consistency is to your liking .

Just look at how luscious and creamy that pasta sauce looks .

Divide between plates and topped with chopped parsley and an extra sprinkling of black pepper and Parmesan .

And there you go .

Super simple to make and ready in under 15 minutes .

And if you wanted to change it up a bit .

You can always add in some cooked chicken and bacon .

I'm looking at you , Chris .

And if you like this meat , free pasta , be sure to check out my veggie pasta bake .

See you next time , hm ?