Creamy Mushroom Pasta with Fresh Basil

By shahdan • April 8, 2015

4 servings
30 min
Creamy Mushroom Pasta with Fresh Basil

Heavy but heavenly… I love the beautiful earthy flavor that mushrooms add to a simple pasta dish, and adding a little lemon zest at the end adds an extra kick to an all-time favourite.


  • 250 gram mushrooms - عش الغراب
  • 500 ml vegetable stock - مرقة خضار
  • 4 large garlic clove - فص ثوم
  • 1 tablespoon olive oil - زيت زيتون
  • 1 teaspoon thyme - زعتر
  • 1/2 cup basil - fresh - ريحان
  • 1 large lemon zest - قشر الليمون
  • 200 ml cooking cream - كريم الطهي
  • 1 tablespoon flour (dissolved in little water) - دقيق
  • 500 gram pasta - معكرونة
  • 2 tablespoon parmesan cheese - freshly grated - جبنة بارميزان
  • 1 pinch salt and pepper - or to taste - ملح و فلفل

Step by step

  1. Clean the mushrooms by wiping one by one with a clean wet/damp towel or paper towel. Don’t rinse with water because mushrooms soak up the water like a sponge.
  2. Slice the mushrooms into thin slices.
  3. In a big pan, heat the olive oil, and sauté the mushrooms for a few minutes.
  4. Add the crushed garlic, season with black pepper and thyme, and sauté further until the mushrooms have softened a little (about 5 minutes).
  5. Add the stock and boil for 10 minutes uncovered until it has reduced a little.
  6. Cook the pasta in salted boiling water until al dente (follow the instructions on the pasta bag). Do not rinse pasta with water. Just drain.
  7. Add the cooking cream to the mushroom and stock, followed by the flour dissolved in ¼ cup of water (make sure there are no lumps) and leave to simmer on a medium heat until you have reached the desired thickness of the sauce.
  8. Add a bunch of fresh basil and adjust seasoning.
  9. Mix pasta and sauce together, garnish with fresh basil and sprinkle with freshly grated parmesan and zest of one lemon.


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