Creamy Mushroom Pasta

Name: Creamy Mushroom Pasta
Total time: 50 min
Yield: 4–6 servings
Ingredients: Epicure Dried Porcini Mushrooms; Garofalo Penne Pasta; 150g chestnut mushrooms; 2 cloves of garlic; 500ml water; 1 tbsp smooth cashew butter; 100ml non-dairy milk; 1 small tsp vegetable stock; Black pepper, to taste; A pinch of chilli flakes (optional); 1 tsp olive oil; Fresh herbs, to garnish

Preparation time: 30 minutes (including soaking)

Cooking time: 20 minutes

A delicious, creamy mushroom pasta dish with porcini, chestnut mushrooms and smooth cashew butter.

50 minutes · 4–6 servings

Method

Place the dried porcini mushrooms in a bowl and cover with boiled water. Leave to soak for 30 minutes.
Heat the olive oil in a frying pan over a medium heat.
Crush in the garlic cloves and sauté until fragrant.
Thinly slice the chestnut mushrooms and add to the pan. Cook until lightly bronzed and golden around the edges.
Add the pasta, vegetable stock and 500ml water, then bring to the boil. Allow the pasta to cook, stirring continuously.
Once most of the water has been absorbed, lower the heat to medium. Stir in the cashew butter, non-dairy milk and drained porcini mushrooms.
Keep stirring until the sauce is creamy and the pasta is cooked through.
Season with black pepper and a pinch of chilli flakes, if using.
Garnish with fresh herbs and serve.

Shop the recipe

Select what you need. Each selection adds one pack. Quantities and variants can be adjusted in your basket or on the product page.