Creamy Garlic Mushroom Pasta
Pasta in a garlic, mushroom, herb and cream cheese sauce. The perfect simple weeknight dinner. This dish costs £1.32 per portion.
Ingredients
- 180g/6⅓oz pasta e.g. tagliatelle or pappardelle
- 1 tbsp olive oil
- 3 cloves of garlic finely chopped
- 1/2 white onion finely chopped
- 225g/8oz chestnut mushrooms thinly sliced
- 1½ tsp dried mixed herbs
- 2 tsp soy sauce
- 50ml/3 tbsp+1tsp whole milk
- 100g/3½oz full-fat cream cheese
- 20g/4tbsp vegetarian Parmesan grated, plus extra to serve
Instructions
- Cook the pasta until just al dente*. Set aside a cupful of pasta water before draining.
- Whilst the pasta is cooking, heat the oil in a large frying pan on a medium-high heat. Add in your onions and garlic and fry for 30 seconds.
- Add in your sliced mushrooms and fry for a further 7 minutes, stirring frequently. Turn down the heat if the mushrooms are browning too quickly.
- Turn the heat to low and allow the mushrooms to cool a little**. Add in your mixed herbs and stir through the mushroom mix. Next, add in the soy sauce, milk and cream cheese and stir until you get a creamy sauce. Season with salt and pepper to taste.
- Stir through your drained pasta and grated Parmesan, adding splashes of pasta water until your sauce is smooth and glossy. Serve with extra grated Parmesan cheese.
Notes
* Cook the pasta until just al dente. It will cook a little more once added to the hot sauce and you do not want it to disintegrate.
**it is important to turn down the heat to prevent your sauce from curdling