Creamy Mushroom Pasta

Creamy Mushroom Pasta with Chestnuts – the perfect week-night supper

This Creamy Mushroom Pasta, with sweet chestnuts and caramelised onions, is just what I want at the end of a busy working day. It is savoury, full of flavour and, even better, is quick and easy to make and the sauce can also be made in advance.

Mushrooms and sweet chestnuts are great flavour partners and are two of my favourite ingredients. The savouriness of this dish is enhanced by using both fresh and dried mushrooms. You can use any type of dried mushroom in this recipe – most of the supermarkets sell a range including porcini, shitake and mixed. They add a real depth of almost meaty flavour to recipes that do not contain any meat! Ready-to-eat sweet chestnuts are also available widely in supermarkets. They are inevitably associated with Christmas but I use them all the year round. They have a sweetness and also a soft but firm texture that is fantastic in all kinds of savoury dishes.

Due to its deep savouriness, this dish is a great one to serve to meat-eaters. In addition to its flavour, it also has a good range of textures and a good “mouth feel” which means the lack of meat is not likely to be noticed! There are several variations that you can make to this recipe depending on your dietary preferences.

  • Vegetarian – I include anchovies in my recipe but, if you are vegetarian, you can leave them out. You may just need to add a little additional salt to the sauce.
  • Vegan – You can replace the butter with an additional tablespoon of oil, omit the anchovies and the cream. In order to make the sauce creamy, crush one third of the chestnuts into a paste and stir this into the sauce.
  • Healthier – Replace the butter with an additional tablespoon of oil and omit the cream. As above, crush one third of the chestnuts into a paste and stir this into the sauce.

You can use any kind of pasta to make Creamy Mushroom Pasta. I generally use a shorter pasta such as gigli (I love gigli!) or penne but I’ve made it with pretty much every type of pasta depending on what I have in my cupboard at the time.

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Creamy Mushroom Pasta

Creamy Mushroom Pasta with Chestnuts

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: Serves 6 1x
  • Category: Pasta

Description

This Creamy Mushroom Pasta with Chestnuts is the perfect week-night supper.


Scale

Ingredients

  • 25 g butter
  • 1 tablespoon olive oil
  • 2 onions
  • a handful of dried mushrooms (any kind)
  • 2 cloves of garlic
  • 1 tin of anchovies (optional)
  • 485 g fresh mushrooms 
  • 180 g pack of peeled chestnuts
  • 2 tablespoons of double cream
  • Fresh parsley
  • Salt and pepper
  • 350 g pasta

Creamy Mushroom Pasta


Instructions

  1. Heat the olive oil and butter in a large frying pan.
  2. Peel and finely chop the onions and add them to the pan.  Crumble the dried mushrooms and add to the pan.  Cook over a low heat for around 15 minutes until the onions are sweet and caramelised and the dried mushrooms have softened.
  3. Peel and crush the cloves of garlic and roughly chop the anchovies. Add to the pan.
  4.  Finely chop half of the fresh mushrooms and slice the other half.  This gives some variety in texture to the pasta sauce.   Add the fresh mushrooms to the pan.
  5. Cook for ten minutes until the fresh mushrooms are cooked through.
  6. Roughly chop the peeled chestnuts into large chunks and add them to the pan.   
  7. Stir in the double cream and heat for a few minutes until the sauce thickens slightly.  Chop the parsley and stir into the sauce.   Taste the sauce and add salt and pepper as required.  You may not need to add salt as the anchovies will add saltiness to the mixture.
  8. In a separate pan, heat water to boiling point, add the pasta and cook according to instructions on the packet.  When done, drain and stir in the mushroom and chestnut sauce.

 

Creamy Mushroom Pasta


Notes

If you want to make this a vegetarian recipe, you can omit the anchovies.  Just make sure that you add a little salt to the sauce to compensate for the loss of their saltiness.

If you want to make this a vegan recipe, you can replace the butter with an additional tablespoon of oil, omit the anchovies and the cream. In order to make the sauce creamy, crush one third of the chestnuts into a paste and stir this into the sauce. 

If you want to make this a healthier recipe, replace the butter with an additional tablespoon of oil and omit the cream. As above, crush one third of the chestnuts into a paste and stir this into the sauce.

Keywords: pasta, mushroom, chestnut

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Spaghetti with Smoked Salmon, Herb Fennel and Chives

Spaghetti with smoked salmon
Smoked salmon, herb fennel and chives

Spaghetti with Smoked Salmon, Herb Fennel and Chives

Spaghetti with Smoked Salmon, Herb Fennel and Chives is probably the  quickest and easiest pasta dish.   It is done in the time that it takes to cook the pasta – which is usually around 10 to 15 minutes – and only needs a single saucepan.   It is also extremely tasty with the cream absorbing the savoury, salty smoked salmon flavour and allowing it to permeate the whole dish.   Although smoked salmon is often considered a luxury food, and can be expensive,  a little goes a long way and it is fine to use smoked salmon trimmings which are sold in most supermarkets and are a lot more affordable.

The use of fresh herbs to enhance dishes and the ease with which this can be done – you just chop them up and add them at the end of cooking – is highlighted in this dish.   I have referred to Herb Fennel, to differentiate it from the bulb fennel, often used in Italian cooking.  Both the Herb and bulb fennel share an aniseed taste.  Therefore, if you do not have Herb Fennel, dill is a good substitute.

My daughter, who is a pescatarian and therefore eats fish but not meat, describes this pasta sauce as being like spaghetti carbonara for non-meat eaters.  I think she is right – there is definitely an echo in this dish of the creamy, salty taste created by pancetta and eggs in a carbonara.

Uses

I often make this dish as a quick family supper but, as the smoked salmon makes it seem luxurious, it is also a really good easy option for a dinner party or for a date night!    It would certainly be a good choice for a romantic meal as it is so quick and tasty and is easy for those with little cooking experience to prepare (and, unusually for my pasta recipes, it does not include garlic!)

 

Spaghetti with smoked salmon
Smoked salmon, herb fennel and chives

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Smoked salmon, fennel and chives

Spaghetti with Smoked Salmon, Herb Fennel and Chives

  • Author: Tastebotanical
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: for 4 people 1x
  • Category: Pasta
  • Cuisine: English

Description

This quick and easy pasta dish combines delicious smoked salmon with fennel and lemon.   It takes a matter of minutes to prepare and is perfect for supper after a long day at work.


Scale

Ingredients

  • 500 g dried spaghetti
  • Salt
  • 100 g smoked salmon (smoked salmon trimmings are fine)
  • 2 fronds of herb fennel (or dill)
  • Bunch of chives (about 6 stems)
  • 150 ml double cream
  • A knob of butter
  • Zest of half a lemon
  • Black pepper

Instructions

  1. Fill the large saucepan with water and bring to the boil.   When boiling, add a pinch of salt, put the spaghetti in the saucepan and cook according to instructions (generally this will be for around 10 minutes).
  2. Meanwhile, cut the smoked salmon into small pieces and finely chop the herb fennel and chives.
  3. When the spaghetti is cooked, drain it and return it to the saucepan.  Stir in the smoked salmon pieces, chopped herbs, double cream and knob of butter.   Grate a little lemon zest over the pasta – the amount will depend on how lemony you like your pasta.   Season with black pepper.  There is no need to add any extra salt as the smoked salmon will be very salty.
  4. Remove the pasta from the pan and serve.

Keywords: smoked salmon, pasta, chives, fennel

Spaghetti with smoked salmon
Mix the sauce with the spaghetti

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Prawn Pasta with Sorrel and Chive Herb Butter

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Prawn Pasta with Sorrel and Chive Herb Butter

Prawns, fennel and onion
Ingredients for Prawn Pasta with Sorrel and Chive Butter

Prawn Pasta with Sorrel and Chive Butter – an easy and really tasty lunch or supper

This is an easy supper recipe that I adapt to different flavoured Herb Butters.   Prawns and fennel go particularly well with my Sorrel and Chive Herb Butter.

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Sorrel and Chive Butter

Prawn Pasta with Sorrel and Chive Herb Butter

  • Author: Tastebotanical
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: for 6 people 1x
  • Category: Pasta
  • Cuisine: English

Description

Prawn Pasta with Sorrel and Chive Herb Butter is an easy and tasty supper dish.


Scale

Ingredients

  • Half bulb of fennel
  • 1 onion
  • 25g butter
  • Salt and pepper to taste
  • 1 clove garlic (optional – there is garlic in the Sorrel and Chive Herb Butter but this gives an extra garlicky boost if you love garlic, as I do..)
  • A small bunch of parsley
  • 165 g peeled raw prawns (I also add 10 whole tiger prawns but these aren’t essential – they just taste good and look nice!)
  • 1 portion of Sorrel and Chive Herb Butter
  • 500 g dried long pasta (such as spaghetti, linguine or tagliatelle)

Instructions

  1. Melt the 25 g butter in your frying pan over a low heat.  Finely chop the fennel and onion and add to the pan.  Season with salt and pepper and cook slowly for around 15 minutes until soft and sweet.  Either chop the garlic clove finely or squeeze through a garlic press and add to the mixture and cook for a further couple of minutes.  Finely chop the parsley and add it to the pan.
  2. Add the raw prawns, and the tiger prawns if you are using them,  to the pan  and fry for around five minutes until pink and cooked.
  3. Meanwhile, boil water in a big saucepan, add salt to taste, and cook your pasta as specified on the packet.  This would usually be for around 10 minutes.
  4. When the pasta is cooked, drain it and add it to the frying pan with the fennel, onion and prawns.  (It is always best to add the pasta to the sauce rather than the other way around as this makes sure that the balance of pasta to sauce is as you like it.).
  5. Add your Sorrel and Chive Herb Butter to the frying pan, let it melt into the pasta and prawn mixture and serve.

 


Keywords: prawn, sorrel pasta

Sorrel and Chive Butter
Add the butter to the Prawns and Fennel

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