zoom Creamy bucatini with mushrooms

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    Creamy bucatini with mushrooms

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    Creamy bucatini with mushrooms

    • Vegetarian
    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes

    Serves: 2


    150g bucatini
    1 tbsp extra virgin olive oil
    250g pack chestnut mushrooms, sliced
    3 cloves Cooks’ Ingredients Garlic, crushed or 3 tsp Cooks’ Ingredients Garlic Purée
    Small bunch from a pot of Cooks’ Ingredients Flat Leaf Parsley, washed and chopped, plus extra to sprinkle
    4 tbsp white wine, such as Cailfornian Chardonnay
    2 tsp Cooks’ Ingredients Porcini Mushroom Powder
    200ml tub half fat French crème fraîche 


    1. Bring a saucepan of salted water to the boil. Lower in the pasta and cook for 8-10 minutes or until tender.

    2. Heat the oil in a frying pan, add the mushrooms and fry for about 3 minutes, turning frequently until beginning to brown. Add the garlic and cook for 1 minute.

    3. Stir in the parsley, wine, mushroom powder and crème fraîche and season. Heat through, stirring for 1 minute.

    4. Drain the pasta and return to the pan and tip in the contents of the frying pan. Pile into shallow bowls and serve scattered with extra parsley.

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