Creamy Mushroom and Thyme Pasta
Updated: Mar 14, 2021
Feeds 3 - 4
I'll proudly put my hand up and say that I use to despise mushrooms. I went as far as making the *yuck* face whenever someone mentioned mushrooms. I know, that's not good of me, but I didn't know better. I slowly started to like mushroom-flavoured things, risotto namely, and started to eat them more and more. Now I not only tolerate them but I actually love eating them. It took a little while for my adult taste-buds to kick in but I think they're now in full force.
I am now determined to create some incredible mushroom dishes to help convince anyone who was like me that THEY ARE WRONG.
This creamy mushroom pasta is loaded with mushrooms and cream cheese and, obviously, salt. It's freaking delicious and comforting, and I promise you it'll be worth the calories. So, without further ado, please read on to find out how to make this damned heart attack on a plate.
Add some double cream to the mixture if you have too much pasta and not enough sauce. It'll loosen the sauce up a little bit and allow it to spread across the pasta better.
If you're feeling extra naughty and wanting some extra flavour, cook your mushrooms in butter instead of olive oil.
Try out your favourite mushrooms in this dish! Don't always just listen to what I buy. Remember, I'm still a mushroom-noobie
2 cups of (dry) macaroni
3 cups of vegetable broth/stock
2 tablespoons of olive oil
4 shallots, diced
5 garlic cloves, crushed
3 Portabella mushrooms, cubed
230 grams of cream cheese
2 tablespoons of thyme leaves
1/4 cup of parmesan, grated
1/4 cup of mature cheddar, grated
400 grams of closed cup white mushrooms, sliced (about 6 per mushroom)
1 tablespoon of salt
1 tablespoon of pepper
Cook your macaroni until al dente in the vegetable broth. When the macaroni is cooked, drain it but keep the vegetable broth.
Whilst the pasta is cooking you can start on your sauce. In a pan on a medium heat, put your olive oil in. When glistening, add in your shallots and sauté for 2-3 minutes until soft. Add in half of the crushed garlic and sauté for 1 minute. Add in your diced Portobello mushrooms and cook until soft, about 8-10 minutes. Add in your salt and pepper and sauté for a further minute. Reduce heat and stir in your cream cheese and thyme.
Whilst the pasta sauce is heating up, in a separate frying pan add 1 tablespoon of olive oil, the remaining garlic, and your sliced closed-cap mushrooms. Fry the mushrooms until golden and then add most of them to the sauce.
Slowly start to add in your vegetable stock until incorporated and smooth. Mix in your cheeses and then pasta.
Remove from heat and serve with fresh thyme leaves and the remaining mushroom slices.