Pasta With Mushroom Sauce

Ingredients

• 340 gspaghetti or your favourite pasta
• 454 gcremini or chestnut mushrooms, or shiitake, portobello or oyster mushrooms, sliced 3 mm thick and divided
• 4 tablespoons (56 g), dividedunsalted butter
• 2 tablespoons (30 ml), dividedolive oil
• ½ teaspoon each, dividedsalt and pepper
• 2 tablespoons (28 g)unsalted butter
• 2 mediumshallots, finely chopped
• 4–6 clovesgarlic, minced
• ¼ teaspoon, or to tastecrushed red pepper flakes
• 473 mllow-sodium chicken stock
• 1 tablespoon (about 8 g)cornflour
• 1½ teaspoonsDijon mustard
• ½ teaspoon eachdried thyme, dried rosemary, dried basil and paprika
• 180 gmascarpone, at room temperature
• 50 g, plus extra to servefreshly grated Parmesan
• 15 gfresh parsley, chopped

Instructions

1. 1

   Cook the pasta

   Cook the pasta in generously salted water according to the packet instructions. Reserve 240 ml of the pasta water, then drain the pasta and toss it with a little olive oil to stop it sticking.

2. 2

   Brown the mushrooms

   Meanwhile, cook the mushrooms in two batches. Melt 2 tablespoons of the butter with 1 tablespoon of the olive oil in a large, heavy-based frying pan over medium heat. Turn the heat up to medium-high and add half the mushrooms.

3. 3

   Finish the first batch

   Spread the mushrooms out in an even layer and leave them undisturbed for 3 minutes. Cook for a further 3–5 minutes, stirring, until their liquid has evaporated and they are golden.

4. 4

   Season the mushrooms

   Add ¼ teaspoon salt and ¼ teaspoon pepper and cook for 30 seconds. Transfer the mushrooms to a plate, then repeat the cooking process with the remaining mushrooms.

5. 5

   Soften the aromatics

   Melt the remaining 2 tablespoons of butter in the pan over medium heat. Add the shallots and cook for 2 minutes, or until softened. Add the garlic and red pepper flakes and cook for 30 seconds.

6. 6

   Thicken the sauce

   Reduce the heat to low and add a splash of chicken stock to stop the garlic cooking further. Whisk the remaining stock with the cornflour, then pour it into the pan with the Dijon mustard and all the remaining seasonings. Bring to a simmer and cook, stirring occasionally, until thickened.

7. 7

   Add the cheeses

   Reduce the heat to low and whisk in the mascarpone until completely melted, then stir in the Parmesan until melted. Add the mushrooms and stir to combine.

8. 8

   Toss and serve

   Add the pasta and stir until evenly coated, adding more reserved pasta water if needed to adjust the consistency. Stir in the parsley. Serve straight away with extra Parmesan and freshly cracked salt and pepper, if desired.

What is mushroom pasta?

Mushroom pasta is a familiar Italian-inspired combination of pasta and mushrooms, brought together with a savoury sauce. This version uses spaghetti, browned mushrooms and a creamy mascarpone and Parmesan sauce.

The appeal is in the contrast: deeply browned mushrooms add savoury flavour, while the cheese makes the sauce smooth and rich. A little Dijon and dried herbs add depth without obscuring the mushrooms.

Nutrition and macros by portion

The nutrition label shows one serving as written: 800 calories, 25g protein, 100g carbs, 43g fat.

Most of the carbohydrates come from the spaghetti, while butter, olive oil and mascarpone provide much of the fat. The pasta, mushrooms and cheeses contribute protein, with Parmesan adding a concentrated savoury element. Balance the meal with a crisp salad or a serving of green vegetables.

Why brown the mushrooms in batches?

Room to brown: cooking half the mushrooms at a time helps them make good contact with the hot pan instead of crowding together and steaming.

Hands off first: let each batch sit undisturbed for 3 minutes before stirring. The mushrooms should release their liquid, which then evaporates as they cook to a golden colour.

Building the sauce

Aromatics first: soften the shallots, then cook the garlic and chilli briefly so they become fragrant without browning.

Smooth finish: whisk the cornflour into the stock before adding it to the pan to help avoid lumps. Lower the heat before adding the mascarpone and Parmesan, and stir until each has melted into the sauce.

Getting the texture right

Pasta water: its starch helps the sauce cling to the spaghetti. Add it a little at a time if the sauce seems too thick once the pasta is tossed through.

Sauce cues: simmer the stock mixture until it thickens, then keep the heat low as you add the cheeses. The finished sauce should coat the pasta rather than sit in a stiff layer.

Choosing the mushrooms

Cremini or chestnut: these are the listed everyday choice and work well sliced about 3 mm thick.

Other varieties: shiitake, portobello or oyster mushrooms can also be used. Slice them evenly so they cook at a similar pace, and keep the two-batch method.

Timing and serving

Cook in parallel: start the pasta while the mushrooms are cooking, and reserve pasta water before draining. The sauce comes together in the same pan used for the mushrooms.

Serve promptly: toss the pasta with the sauce just before serving, then finish with parsley and extra Parmesan. A simple green salad or steamed green vegetables make a fresh accompaniment.

Recipe notes & tips

• Slice the mushrooms evenly so they brown at roughly the same rate.
• Avoid moving the first batch for its initial 3 minutes in the pan.
• Reserve the pasta water before draining, even if the sauce looks loose at first.
• Bring the mascarpone to room temperature so it is easier to incorporate.
• Add the Parmesan over low heat and stir until it melts smoothly.

Variations

• Use another mushroom: Swap in shiitake, portobello or oyster mushrooms, sliced evenly.
• Adjust the chilli: Use less or more red pepper flakes to suit your preferred heat.
• Add greens: Stir in a handful of spinach near the end so it wilts in the warm sauce.
• Try another pasta: Use a favourite pasta shape and cook it according to its packet instructions.
• Finish with herbs: Add extra chopped parsley at the table for a fresher finish.

Common mistakes to avoid

• Crowding the pan: The mushrooms can steam instead of browning; cook them in two batches.
• Stirring too soon: Leave the first layer undisturbed for 3 minutes to help it colour.
• Skipping the pasta water: Reserve some before draining so you can loosen the sauce if needed.
• Adding cheese over high heat: Keep the pan on low so the mascarpone and Parmesan melt into the sauce.
• Adding dry cornflour: Whisk it into the stock first to help the sauce stay smooth.

How to store

Refrigerate leftovers in an airtight container and eat within 3 days. Reheat gently in a pan or microwave, adding a splash of water or stock to loosen the sauce if needed.

Frequently asked questions