If you're craving comfort food with minimal effort, this Creamy Mushroom Pasta is the perfect midweek meal. Using Potts Mushroom, White Wine & Garlic Pour-Over Sauce from Butchers-Sundries, this dish brings rich, restaurant-quality flavour to your table in under 20 minutes. Packed with golden sautéed mushrooms, aromatic garlic, and a velvety sauce, it's an easy yet elegant dinner that's sure to impress, whether you're cooking for a loved one or just treating yourself.
Making time: 20 minutes
Serves: 2 people
Ingredients:
- 200g Dried pasta
- 1tbsp Olive oil
- 1 Small onion, finely chopped
- 2 Garlic cloves, minced
- 200g Chestnut mushrooms, sliced
- 1 Pack of Potts Mushroom, White Wine & Garlic Pour-Over Sauce
- 2tbsp Double cream (optional, for extra creaminess)
- ½tsp of Cornish Sea Salt
- ¼tsp of Black Pepper
- Fresh parsley, chopped
- Grated Parmesan (optional)
Method:
- Bring a large pan of salted water to a boil and add the pasta and cook according to the packet instructions (usually 8-10 minutes). Drain and set aside, reserving a small cup of the pasta water
- While the pasta is cooking, heat the olive oil in a large frying pan over medium heat and add the chopped onion and cook for 3-4 minutes until soft and translucent. Add the minced garlic and sliced mushrooms and cook for another 5-7 minutes until the mushrooms are golden and tender
- Pour in the Potts Mushroom, White Wine & Garlic Pour-Over Sauce and stir with the mushrooms. Let it simmer for 2-3 minutes until heated through. If you'd like a creamier texture, stir in the double cream, then add a splash of served pasta water if the sauce needs loosening
- Add the drained pasta to the pan and toss gently until well coated in the sauce, season with salt and pepper to taste
- Finally, divide between two plates or bowls, and garnish with chopped fresh parsley and a sprinkle of parmesan if desired
Serving suggestions:
Add cooked chicken, pancetta, or peas for extra protein and texture.