Vegetarian creamy mushroom pasta with thyme

Vegetarian creamy mushroom pasta with thyme: a simple recipe with mixed mushrooms, cream, garlic and pasta – savoury, gently seasoned and quick to cook.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 15 min
• Total time: 20 min
• Calories: 480 kcal per serving
• Protein: 16 g
• Fat: 20 g
• Carbs: 56 g

Ingredients

• 250 g mixed mushrooms
• 1 onion
• 2 garlic cloves
• 250 g tagliatelle or penne
• 100 ml cream
• 1 tbsp olive oil
• 1 tbsp butter
• Thyme
• Salt
• Pepper
• 1 pinch of nutmeg

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · wooden spoon

1. Cook the pasta in plenty of salted water until al dente and set aside a little of the pasta water. Meanwhile, clean and slice the mushrooms and finely dice the onion and garlic.
2. Heat the butter and olive oil in a large frying pan. Fry the mushrooms over a high heat, stirring as little as possible so they brown nicely.
3. Add the onion and garlic and cook gently for a moment. Sprinkle in the thyme and keep frying until fragrant.
4. Stir in the cream and let the sauce reduce briefly. Make it creamy with a little pasta water and season with salt, pepper and nutmeg.
5. Add the drained pasta to the pan and mix thoroughly with the mushroom sauce. Toss briefly so everything comes together.
6. Serve straight away, ideally straight from the pan onto warm plates. If you like, add a little more fresh thyme on top.

Good to know

A plate like this is instant comfort. Creamy, savoury and on the table without much effort. Just right when things should be easy but still really good.

Swaps

Cream → crème fraîche from pasture-raised milk or cooking cream without additives (similarly creamy, often a little fuller-bodied). Butter → ghee (lower in lactose and good for high heat). Tagliatelle or penne → wholewheat pasta (more fibre). Onion → shallot (milder and more delicate in flavour).

Allergens

Contains gluten, milk and, depending on how well you tolerate them, high-FODMAP ingredients such as onion and garlic; usually well suited to children, and during pregnancy always cook mushrooms thoroughly and only use fresh ones in good condition.