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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 our smoked Cheddar)
250g chestnut mushrooms (or similar)
50g rocket salad leaves
200ml vegetable stock
50ml Marsala (or Madera or Sherry)
Truffle oil (or smoked olive oil)
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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