Smoked Mushroom Pasta

A delicious and easy to make creamy pasta dish.


  • 250g Pasta of your choice
  • 26g Smoked Forest Mushrooms (1 packet)
  • 150ml Double Cream
  • 50g Parmesan (or a vegetarian equivalent such as vegetarian Cheddar)
  • 250g Chestnut Mushrooms (or similar)
  • 50g Rocket Leaves
  • 200ml Vegetable Stock
  • 50ml Marsala (or Madera or Sherry)
  • Butter
  • Truffle Oil (or Smoked Olive Oil)
  • Garlic
  • Salt & Pepper


  • Prep Time: 10 minutes
  • Cook time: 30 minutes
  • Serves: 3 - 4 People


  • Cover the dried mushrooms with hot vegetable stock and leave to rehydrate for 20mins
  • Pre-cook the pasta to al-dente and set aside
  • Sauté garlic in butter, adding the fresh mushrooms and cook for a few minutes
  • Deglaze the pan with Marsala, add the soaked mushrooms, including the stock (discard last few ml of stock, as it can be gritty!)
  • Add cream to the pan and bring to simmer, then take off the heat
  • Add Truffle/Olive Oil to the drained pasta
  • Season well with salt and pepper
  • Stir through hot mushroom sauce and rocket
  • Coat pasta well with sauce, shave Parmesan over the top and enjoy!

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