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Box of Spring by The Artisan Smokehouse
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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)
- Butter
- Drizzle of truffle oil (or smoked olive oil)
- 1 x garlic clove
- Salt & pepper to season


    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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