Creamy Mushroom Pasta

Make this creamy mushroom pasta dish on days when you need a big bowl of comfort. Cream, parmesan and white wine make this a rich and flavorful dinner!

by Esther Clark

Ingredients
Method

Ingredients

- 2 tbsp olive oil
- 1 tbsp butter
- 1 onion (finely chopped)
- 250 g button chestnut mushrooms (sliced)
- 1 garlic clove (crushed)
- 100 ml Yellow tail white wine
- 200 ml double cream
- 1 lemon (zest only)
- 200 g grated parmesan
- 300 g tagliatelle
- 1 small bunch fresh parsley (finely chopped)

Method

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.

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.

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.

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.

Comments & Ratings

More Yellow tail wines recipes

	2 tbsp	Olive Oil
	1 tbsp	Butter
	1	Onion (finely chopped)
	250 g button	Chestnut Mushrooms (sliced)
	1	Garlic Clove (crushed)
	100 ml	Yellow Tail White Wine
	200 ml	Double Cream
	1	Lemon (zest only)
	200 g	Grated Parmesan
	300 g	Tagliatelle
	1 small bunch	Fresh Parsley (finely chopped)

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Creamy Mushroom Pasta

Ingredients

Method

1

2

3

4

Comments & Ratings