Mushroom pasta

Amanda Lambs simple dish of wild mushroom pasta is a light and healthy dinner option
By Amanda Lamb
Mushroom pasta
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • lightly salted butter
  • 1 tsp olive oil
  • 2 clove garlic, crushed
  • 130 g Portobello and mixed wild mushrooms, thickly sliced
  • 500 g fresh tagliatelle pasta
  • 1 bunches parsley and basil, chopped
  • parmesan
  • rocksalt and black pepper, to taste


1. Heat the butter with the olive oil in a frying pan until the butter is foaming. Lightly fry the mushrooms for 4-5 minutes, then add the garlic.

2. Cook the pasta in boiling salted water for 3-4 minutes, or according to the instructions on the packet, until al dente. Drain, reserving a little of the cooking water, then add to the pan with the mushrooms.

3. Stir in the chopped herbs and grate in some parmesan. Mix well, then add a splash of the cooking water to make a light sauce.

4. Pile the pasta onto a serving plate, season to taste with rock salt and black pepper, then serve with some shaved parmesan on top.

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