Creamy Mushroom and Tomato Pasta
Italian Recipes

Creamy Mushroom and Tomato Pasta

Classic
serves 4

This creamy mushroom and tomato pasta is a quick weeknight favourite: rich, comforting, and built from simple pantry staples.

The trick is letting the mushrooms brown properly before adding the tomatoes, then finishing with cream, parmesan and a splash of pasta water for a glossy sauce.

10 mins prep20 mins cook30 mins total

  1. Bring a large pan of salted water to the boil and cook the pasta until al dente. Reserve a mug of pasta water, then drain.

  2. Meanwhile, heat olive oil in a large frying pan over medium heat. Add the onion and cook 5–6 minutes until softened.

  3. Stir in the garlic and cook for 30 seconds.

  4. Add the sliced mushrooms and cook 6–8 minutes until they release their moisture and start to colour.

  5. Tip in the chopped tomatoes (and tomato purée if using). Simmer 6–8 minutes to thicken slightly.

  6. Stir in the double cream and parmesan. Season with salt and black pepper.

  7. Toss the cooked pasta through the sauce. Loosen with a splash of reserved pasta water if needed.

  8. Finish with basil and extra parmesan, and serve hot.

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