Creamy mushroom pasta

I promise I will add a picture of the pasta eventually! In the meantime i’ve opted for a general mushroom photo and you can check out on my instagram highlights some videos of me making this dish. I did it quite late on a Friday evening so the light was terrible for a proper photograph 🙂 Either way I’ve decided to add the pasta recipe here in a post because so many of you loved it’s simplicity! I only used 100ml of creme fraiche because thats what I had in my fridge so do use more if you like, and you wont need to add the milk if you use more creme fraiche (i’ve outlined this below!). If you have any questions feel free to reach out to me on instagram 🙂

Recipe for creamy mushroom pasta

Serves 3


2 cups of fresh mushrooms (brushed or peeled and finely sliced)

1 red or white onion (diced)

1-2 spring onions (finely sliced – roots removed and placed in cup of water to regrow)

¼ cup white wine (optional)

½ tsp smoked paprika

40 g butter

100 ml crème fraiche (more if you would like to just use crème fraiche. You can also use pure or double cream instead).

¼ cup milk (optional), if you have plenty of cream, just use that).

2 handfuls of parmesan or cheddar OR both (grated) + extra for topping

1 large bunch of spinach (or use any other leafy green that you have, roughly chopped)

olive oil

chilli flakes (optional)

salt and pepper

300g spaghetti/penne or your choice of pasta (the quantity of pasta is completely up to you! But this is a good amount for the amount of sauce)

olive oil

small bunch of fresh rocket or fresh parsley/another preferred herb/leafy green – this just cuts through the creaminess of the sauce and provides a bit of freshness.


  1. Prepare a large pot of salted water and bring to the boil. Once the water is boiling, add in the pasta of your choice – cook according to the packet instructions.
  2. Meanwhile, heat a pan and add a good amount of olive oil to cover the surface. Add the red onion and spring onion (alternatively save the spring onion till the end and toss through later if you prefer it raw). Cook the onion on a medium-high heat stirring until softened and aromatic.
  3. Add the mushrooms in and cook for 2 minutes stirring occasionally. Add a drizzle of white wine (optional), stir through and let the wine evaporate. Add in the smoked paprika, the butter, the crème fraiche, milk (if you’re using milk) and combine altogether. Once the butter has nearly melted through, add the cheese, the spinach and stir everything together until well combined. Taste and season with salt and pepper. Cook, stirring for another minute or so. Remove from the heat and add to the freshly cooked pasta. Combine the pasta and creamy sauce through well and divide onto the plates. Top with chilli flakes, extra grated parmesan or other cheese, and serve with fresh rocket or other greens.



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