Fusilli With a Creamy Mushroom Sauce

Mom always says you need to take time off for yourself. I know the line ‘ taking time off for yourself’ will vary from person to person. But for me, sometimes that will mean not doing anything at all. Other times that means gifting myself with a homemade meal which can sadly be outshined by all these amazing eateries.

Now that I think about it, I realise just how central food is to different aspects of my life. I celebrate with food, express my love with food and have the strongest urge to share food-related stories… I guess that’s how we ended up with the food memoirs! Fusilli with a creamy mushroom sauce is me spoiling myself. Why? Because it’s one of those: “a moment on the lips and a lifetime on the hips” kind.

But what I also like about it is because it’s fast and easy to make or perhaps it’s the mushrooms in a creamy parmesan sauce fired up with freshly ground black pepper that gets me. 

I love the bite of al dente pasta, cream robust with flavour from slowly simmering with the vegetable broth and thinly sliced mushrooms. And of course, the freshly grated black pepper and parmesan all blend in harmony to create something definitely worth sharing.

Pair it with a crisp fruity dry white wine that I would normally splash in the almost caramelised mushrooms. Then take a few steps back- switch off the TV, switch on the radio to some smooth relaxing jazz or not. Better yet, turn it all off and tune into yourself and the lovingly prepared meal before you.

For an even more intense flavour, boost it up with porcini mushrooms that are sure to pack a punch!

Huge flavours for little hands…

I’m not sure why but we may be having the same meal and my little one still wants what’s on my plate and not her’s. I tend to push the boundaries with Jenny: pass her the lemon, and leftover stalks from this creamy risotto and wait to see her reaction.

Her responses surprise and amaze me due to how welcoming she is to new flavours and textures. So I try not to hold back too much, of course- staying within the boundaries of age group food guidelines. That said, you may want to hold back on the wine for the little one’s sauce. Otherwise, blend the mushroom sauce until smooth then toss in the chopped pasta. Now cross your fingers and hope to see some licked fingers and bowls.

Storage:

Much as I would like to make this ahead for lunch to go I would rather have it fresh off the stove. So storage is a no-no for me on this one.

Please give the pasta with a creamy mushroom sauce recipe a thumbs up below.

FOLLOW on: Instagram, Pinterest, TikTok, and Youtube to know what’s fresh off the stove/oven. Or subscribe below to be notified of new posts by email.

You Just Might Like These

Pasta e fagioli (Pasta with Beans)

Creamy pasta with bean sauce with parmesan and black pepper. Hearty, warm and filling and healthy- perfect for when the chill hits or not- dig in any way! Click To Tweet

Pasta alla Siciliana (Pasta with Eggplants)

The eggplants liven up your basil tomato sauce, and the buffalo mozzarella and parmesan are just a little something to ensure it passes the comfort food test. Click To Tweet

Print Recipe

Fusilli with a creamy mushroom sauce

(+15 rating, 3 votes)

Loading...

Main: Dinner/lunch – International

By My food memoirs – Serves: 2

Prep Time: 5 minutes – Cooking Time: 25 – Total Time: 30 minutes

With a little spunk from the nutty parmesan and black pepper, this creamy mushroom sauce is brilliant for those cold winter nights and more!

Ingredients

• 2tbsp finely chopped onion
• 4 tbsp olive oil
• 1/2 vegetable stock pot
• 250g closed cup mushrooms
• 3 medium size dried porcini mushrooms (optional)
• 200g fusilli pasta
• 45g parmigiano reggiano
• salt and black pepper
• 150g double cream
• 1.4 cup dry white wine

Instructions

1

Soak the porcini mushrooms (if using) in boiling water until soft then finely chop.

2

Heat 4 tbsp of olive oil and saute the onions on high heat for 1 minute

3

Toss in the closed cup mushrooms and porcini to cook on high heat for 15 minutes. The will first loose water, then shrink some more and lastly start to sizzle in the oil. In the meantime bring 1.5 litres of water to a boil

4

After 15 minutes or until the mushrooms start to brown, pour in the wine and wait for it to evaporate, then add in the vegetable stock pot and 1/2 cup of water and leave to boil for 5 minutes.

5

Add the cream and wait until it starts to boil then reduce the heat and leave to simmer for 8 minutes stirring occasionally.

6

You can cook the pasta while the sauce simmers. Toss the pasta in the water plus 1/2 tsp of salt to cook until al dente

7

Take the sauce of the fire (it should have a thick consistency). Proceed to sprinkle in the parmigiano, freshly ground black pepper and lastly see if you need more salt

8

Drain the pasta and toss with the sauce

9

Serve with an extra sprinkle of parmigiano