Creamy white wine & mushroom pasta

You don’t have to be a mushroom lover to be amazed by this recipe. But if you are, creamy white wine and mixed mushroom pasta is a must-try!

For the recipe, you can combine different kinds of mushrooms that you like. I’ve used champignons, chestnut mushrooms, and shiitake, but chanterelle, oyster and porcini mushrooms are also a great choice. Choose your mix for the perfect pasta and don’t hesitate to combine fresh and dry ones.

Much like any pasta recipe I know, this one also goes under the easy or super-easy category. The odds that this dish preparation is unsuccessful are close to zero. This is what defines it as the safe-meal in my book.

What is a “safe meal”? Learn a bit more in this post dedicated to healthy meal planning.

Also – much like any pasta recipe, this creamy mushroom pasta too can be prepared with any kind you prefer. And I don’t mean only if you will be choosing fusili, tagliatelle or farfalle. Whole-grain option is always better and if you’re avoiding gluten, choose one made from gluten-free grains.

The creaminess of this meal comes from the butter, however, the recipe will be as smooth if made suitable for vegans. Just sub the butter for vegan butter and Parmesan cheese for nutritional yeast or vegan cheese of your choice. As for the wine, look for vegan-friendly brands.

White wine & mushroom pasta

Course: Main delightsDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

This fantastic mushroom pasta is abundant in flavours and has a creamy consistency. It is very easy to make and you can adjust the recipe to your taste. For a vegan version, just substitute the butter with vegan butter and Parmesan cheese with nutritional yeast flakes.

Ingredients

• 500 gr pasta or tagliatelle

• 800 g mixed mushrooms – champignons and shiitake

• 2 tbsp balsamic vinegar

• 2 spring onions, chopped

• 2-3 garlic cloves, chopped

• A handful of fresh rosemary

• 1 teaspoon red pepper flakes (optional)

• 80g Parmesan cheese or nutritional yeast

• 80g raw sunflower seeds

• 1 cup dry white wine

• 80g butter or vegan butter

• Salt and pepper
  

Directions

• Cook the pasta per packaging instructions.
  
• Heat the butter in a medium size pan and add the chopped onions and garlic. Sautee them for a few minutes and then add the mushrooms.
• And the wine, stir well and let the mushrooms cook until soft.
• Add the rosemary, pepper flakes, balsamic vinegar, half of Parmesan or yeast, romesary, salt and pepper, reduce the heat and cook for a few more minutes.
  
• Dry roast the sunflower seeds in a small pan.
  
• Add the pasta to the sauce. Mix well and sprinkle with sunflower seeds and nutritional yeast or Parmesan.