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Creamy mushroom Pasta
clove, finely chopped
sprigs of thyme
, woody stems removed
(try a selection of button, brown cap Portobello or wild mushrooms), cleaned and sliced
, roughly chopped
Heat a pan of water to boiling and add the pasta. Cook for 12 - 15 minutes or as per pack instructions. Meanwhile, gently melt the butter and add the garlic and thyme and cook over a medium heat for 1 minute.
Add the mushrooms and cook until the juices are running. Stir in the Philadelphia and warm over a low heat until it melts. Sprinkle over half the parmesan, half the parsley and black pepper to taste. Stir until smooth.
Keep on a low heat until the pasta is cooked. Drain the pasta and add to the sauce. Mix well, until coated. Top with the rest of the parmesan and parsley.
Try adding white wine and a squeeze of lemon juice to the mushrooms once they’re cooked to add more depth to the flavour.
Drizzle a little truffle oil on the finished dish for a special touch.
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