Mushroom Pasta
Serves: 4
  • extra virgin olive oil
  • 3 spring onions, finely chopped
  • 4 cloves garlic, finely sliced
  • 1 bay leaf
  • 6 - 8 sprigs thyme
  • 800g mixed mushrooms, larger mushrooms chopped, smaller ones sliced (swiss brown, portobello, button - the more variety the more flavoursome)
  • 50g butter, chopped
  • 250ml white wine OR chicken stock
  • salt and ground black pepper
  • 500g fettuccine or pappardelle pasta (long thick pasta works well)
  • 1 bunch asparagus trimmed and cut into 2cm lengths (or broccolini if you'd prefer)
  • couple of handfuls baby spinach leaves
  • grated parmesan, to serve
  1. Bring a large saucepan of water to boil and cook the pasta according to the packet instructions. (Dried pasta usually takes 10-12 minutes to cook, so plenty of time to cook the mushrooms...)
  2. Meanwhile, heat the olive oil in a large heavy-based frying pan over medium heat. Add the spring onions, garlic, bay leaf and thyme and cook for a few minutes. Add the mushrooms, butter and wine/stock, and season well with salt and pepper. Reduce heat to low and simmer for 10-15 minutes.
  3. Cook the asparagus in boiling water for 2-3 minutes. Drain. Alternatively you can add the asparagus to the sauce 3 minutes before the pasta is cooked. Saves on washing up.
  4. Once the pasta is cooked, drain and return it to the saucepan. Add the mushroom sauce and toss to combine. Add an extra drizzle of extra virgin olive oil if desired, then serve immediately, with grated parmesan and spinach leaves on top.
Recipe by Villiers Brown at