Creamy mushroom pasta recipe (with video) | Good Food

Creamy mushroom pasta in a large bowl

2 tbsp olive oil
1 tbsp butter
1 onion
finely chopped
250g button chestnut mushroom
sliced
1 garlic clove
finely grated
100ml dry white wine
200ml double cream
1 lemon
zest only
200g parmesan
(or vegetarian alternative), grated, plus extra to serve
300g tagliatelle
or linguini
½ small bunch parsley
finely chopped

Method

step 1
Heat the oil and butter in a medium saucepan. Fry the onion over a low heat for 10 mins or until softened and translucent.
step 2
Add the mushrooms and cook for 10 mins over a medium heat. Add the garlic and cook for 2 mins. Add the wine and bring to a simmer, reduce the liquid by half.
step 3
Add the double cream and bring to a simmer, then add the lemon zest and parmesan. Season with salt and plenty of black pepper.
step 4
Meanwhile, cook the pasta following pack instructions. Reserve 100ml of the pasta water. Toss the pasta in the pan with the creamy sauce and enough of the reserved water to loosen. Stir through the parsley, divide into bowls and top with extra cheese, if you like.