This creamy mushroom pasta with fresh thyme is the perfect mid-week vegetarian pasta dish. The whole dish can be finished in under 15 minutes.
This creamy mushroom and thyme pasta is really simple to make, but it fits the bill for a comforting mid-week meal.
The mushrooms are cooked in butter and oil until golden, then the pan is de-glazed with white wine. Just be sure to remove the mushrooms from the pan before you add the wine. Otherwise they will act like sponges and absorb the wine which will make the dish unpleasant to eat.
If you can’t get fresh thyme then use an additional 1/2 tsp of dried thyme in with the mushrooms.
To brighten the dish at the end some chopped parsley might be nice.
Alternatively this dish works well with fresh rosemary.
The addition of wine to this sauce gives it so much flavor, but if you don’t want to use alcohol then de-glaze the pan with vegetable (or chicken stock).
Just be careful when you season the sauce as adding stock will affect the salt levels.
Side: This dish works fabulously on it’s own with a spinach and raw mushroom salad; dressed with a light olive oil and balsamic dressing it is the perfect side dish.
Alternatively if you are feeding meat eaters you could add some seared chicken breasts to the top of this pasta.
Wine: This dish is just so perfect for serving with a glass of prosecco. The bubbles cut through the rich sauce and the complex flavours compliment the meaty savory flavor of the mushroom. Alternatively team it with a Soave.
If you prefer a red wine then pick a light Merlot or Pinot Noir.
Creamy Mushroom and Thyme Pasta
- 12 oz pasta
- 1 lb mushrooms (450g)
- 1 tbsp butter
- 1 tsp olive oil
- 1/2 tsp dried thyme
- 2 garlic cloves
- 1/2 cup white wine
- 1 tsp fresh thyme leaves
- 2/3 cup heavy cream
- salt and pepper
- 1/2 cup freshly grated parmesan cheese
- Fresh thyme , for garnish
Bring a large pan of water to the boil, salt it well and then add the pasta. Cook for 1 minute less than the packet suggests. Once cooked, reserve a cup of the cooking water, then drain the pasta.
Whilst the pasta is cooking make the sauce.
Slice the mushrooms.
Melt the butter and oil together in a large fry pan.
Add the mushrooms, dried thyme and a good pinch of salt and pepper.
Sauté them until they are golden brown on both sides.
Remove the mushrooms to a bowl and crush the garlic into the pan.
Add a little more oil if needed.
Once the garlic starts to smell aromatic add in the white wine and let it sizzle away until it has almost all reduced.
Add the thyme leaves and the heavy cream.
Bring to a simmer and then add the mushrooms back in.
Stir well to combine, then check the seasoning.
Add the drained pasta and 2 tablespoons of the cooking water.
Stir well adding more pasta cooking water if needed.
Serve immediately with parmesan cheese and fresh thyme.
If you love creamy mushroom pastas why not try this Steak and Mushroom Pasta with a Peppercorn Sauce.