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Extra Creamy Mushroom Pasta


4 tbsp. extra-virgin olive oil
500g mixed mushrooms
3 medium shallots, finely chopped
500g spaghetti
1 cup Lewis Road Creamery Premium Double Cream
1/3 Cup finely chopped parsley
Zest and juice of 1/2 Lemon
200g Lewis Road Creamery Unsalted Butter
100g parmesan, finely grated
Freshly ground black pepper


  • 1

    Heat ¼ of the butter, and 2tbsp of Oil in a large pot. Cook half of mushrooms in a single layer, undisturbed, for about 3 minutes.

  • 2

    Toss and cook for a futher 3 minutes until cooked evenly, then transfer mushrooms to a plate; season with salt.

  • 3

    Repeat with remaining 2 Tbsp. oil, another ¼ of butter, remaining mushrooms and more salt.

  • 4

    Reduce heat to medium-low and return all mushrooms to pot along with shallots and cook until shallots are translucent and softened (about 2 minutes).

  • 5

    Meanwhile, cook pasta in a large pot of boiling salted water until al dente. Using tongs, transfer pasta to pot along with 1 cup of pasta liquid and cream.

  • 6

    Cook for 3 minutes on a medium heat then remove pot from heat.

  • 7

    Add lemon zest, juice, parsley, butter & parmesan cheese. Serve in warmed bowls.

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