Bring some exotic flavours to your kitchen with this exotic creamy mushroom fusilli tossed with Grana Padano. Quick, tasty and a new vegetarian favourite!

Level

2

Category

  • Pasta
  • Vegetarian

Cooking Methods

  • Cooking

Prep Time

15 minutes

Cooking Time

20 minutes

Notes

Bring some exotic flavours to your kitchen with this exotic creamy mushroom fusilli tossed with Grana Padano. Quick, tasty and a new vegetarian favourite!

Ingredients

500g Moccagatta fusilli pasta
400g mixed exotic mushrooms
30ml (2 Tbsp) Santagata extra virgin olive oil
15ml (1 Tbsp) butter
A handful of thyme sprigs
500ml (2 cups) fresh cream
--To serve
A large handful of flatleaf parsley, roughly chopped
Grana Padano, grated

Directions

Cook the pasta according to the packet instructions.
Meanwhile, add the butter and oil to a pan over medium-high heat.
Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
Take the mushrooms out of the pan and set aside.
Add the cream to the pan and let it simmer for a couple of minutes. Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened slightly. Season sauce with salt and pepper as needed.
Drain the pasta and toss it with the sauce along with the parsley and Grana Padano.

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