Creamy Garlic Mushroom Pasta

Ingredients

• 300 g pasta such as spaghetti or penne
• 400 g chestnut mushrooms, sliced
• 3 cloves of garlic, finely chopped
• 1 onion, finely chopped
• 100 ml white wine
• 200 ml cream
• 50 g Parmesan cheese, freshly grated
• Zest of 1 lemon, finely grated
• 2 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. 1

   Hey cooking fans at Margriet! We all know how hectic life can get, so this creamy garlic mushroom pasta is just the thing — a healthy, flavour-packed meal on the table in no time, with those wonderful earthy notes from the mushrooms and a bright squeeze of lemon. Quick, wholesome and utterly delicious for the whole family: exactly what we're all about at Margriet — simple cooking full of flavour and love.Ingredients (serves 4):300 g pasta such as spaghetti or penne (go for wholegrain for extra fibre — it makes it even healthier)400 g chestnut mushrooms, sliced (they give that deep, earthy flavour that makes this dish so special)3 cloves of garlic, finely chopped1 onion, finely chopped100 ml white wine (a dry variety works best for deglazing)200 ml cream (try single cream for a lighter version)50 g Parmesan cheese, freshly gratedZest of 1 lemon, finely grated (for a lovely fresh touch)2 tbsp olive oilSalt and black pepper to taste (about 1 teaspoon of salt, but adjust if you'd like to keep it lighter)Method:Bring a large pan with 2 litres of salted water to the boil, add the pasta and cook al dente according to the packet instructions — around 8–10 minutes. Drain and set aside, but keep a cupful of the cooking water for the sauce.Heat the olive oil in a large pan over medium heat and gently fry the onion and garlic for 2–3 minutes until soft — don't let them brown if you want a milder flavour.Add the mushrooms and fry for 5–7 minutes until golden and tender, stirring regularly to prevent them from catching.Pour in the white wine to deglaze, stir well and let it simmer for 1–2 minutes until reduced.Stir in the cream and let it gently bubble for 3–4 minutes until the sauce thickens. Taste and season with salt and pepper — go easy if you're keeping it on the lighter side.Remove the pan from the heat and stir in the Parmesan and lemon zest for that perfect fresh finish.Toss the pasta through the sauce — if it's too thick, loosen it with a splash of the reserved cooking water — heat through and serve.Tips from Margriet — make it your own!At Margriet we love adapting recipes to suit your family — try gluten-free pasta for a lighter meal that works for a range of dietary needs. To cut back on salt, add fresh herbs like thyme or a little extra lemon zest for natural flavour. Stir in some spinach or toss in a handful of nuts at step 3 for extra colour and crunch — simple and so satisfying! Serve in gorgeous pasta bowls. Enjoy, everyone! 😊