Thursday, 18 March 2010

Creamy Garlic Mushroom Pasta

I seem to be eating weird dishes at weird times, yesterday it was Mac and Cheese out a box at 10.30am and and on Sunday I worked from 1pm until 5pm and needed something to eat before I left at about 12. I had some double cream leftover from a dish last week and one big mushroom floating about in the bottom of the fridge, so I made a pasta dish, which I ate at about 11am! Its not exactly a typical brunch dish but it was very tasty! I made it up as I went along and I think it probably would benefit from having some chopped parsley or tarragon chucked in at the end too.

I am entering this into Presto Pasta Nights, its number 155 and is hosted by Aqua of Served with Love. Check out her blog on Friday for the round up.

Creamy Garlic Mushroom Pasta
(Serves 1)

enough pasta for 1 person
1 portobello mushroom, sliced
2 cloves of garlic, finely chopped
50-75ml double cream
squeeze of lemon juice
salt and pepper

Cook the pasta according to packet instructions. I used wholewheat spaghetti but you could use whatever you wanted.

Heat some oil and butter in a frying pan, and add the mushrooms. Fry for a couple of minutes and then add in the garlic. Add the cream to the mushrooms and a squeeze of lemon juice. Season.

Drain the pasta and add it to the mushroom sauce, swirl it around so the pasta is coated in the cream. Then serve with parmesan grated on top.


  1. I love it when the contents of the fridge create a fantastic recipe worth repeating.

    Thanks for sharing this one with Presto Pasta Nights.

  2. Looks great...I love creamy pasta dishes.

  3. There are so many cultures out there that eat dinner for breakfast all the time (or what I would call dinner. They just call it breakfast.) So I'm inclined to believe that anything goes. This looks good no matter when you eat it!