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Creamy Mushroom and Garlic Pasta (FRESH)



4 portion(s)

Fettucine (or pasta of your choice)

  • 200 g 00 flour, plus extra for flouring/rolling
  • 2 eggs
  • 1 tablespoon extra virgin olive oil

Mushroom and Garlic Sauce

  • 50 g unsalted butter, cubed
  • 60 g olive oil
  • 1 Large Brown Onion, peeled and quartered
  • 2 cloves garlic, peeled
  • 400 g Mushroom, Mixed (see notes), chopped
  • 100 g white wine
  • 150 g thickened cream
  • fresh parsley, handful, plus extra for serving
  • 50 g Parmesan cheese, cut into 3 cm pieces, for serving

Recipe's preparation

    Fresh Fettucine (or shape of your choice) - 40 mins
  1. 1. Prepare pasta dough as per recipe on Pg. 58 of the Thermomix Basic Cookbook, up to and including Step 2.

    2. Allow cut pasta to rest while preparing sauce. (See notes for resting fettucine)

    3. When ready, bring pot of salted water to a rapid boil and cook pasta, as per instructions in the BCB. (Approx. 3-4 minutes, depending on shape).

    4. Strain and toss through sauce, serve hot.

  2. Mushroom and Garlic Sauce - 20 mins
  3. 1. Add parmesan cheese to mixing bowl and grate 10 sec / sp 9 and transfer to a bowl and set aside. Rinse mixing bowl and dry.

    2. Add parsely to mixing bowl (leave a few sprigs for serving if you wish). Chop 3 sec / sp 7. Transfer to a small bowl and set aside.

    3. Add garlic and onion to mixing bowl and chop 3 sec / sp 5.

    4. Add butter and olive oil to mixing bowl and saute garlic and onion 3 min / 120° / sp 1.  MC off.

    5. Add mushrooms to mixing bowl and cook 3 min / 100° / REV / sp 1

    6.  Add white wine and cook 3 min / 100° / Counter-clockwise operation / sp 1, MC off.

    7.  Add cream and parsley to wine and mushroom mixture and cook for a further 5 min / 80° / Counter-clockwise operation / sp 1.


    **Cook pasta as per instructions above. Strain, reserving a cup of cooking water, and transfer to serving bowl (or pot). 


    8.  Pour sauce over prepared pasta and toss to coat the pasta in sauce. Serve hot with a sprinkle of parmesan and sprig of parsley.


Accessories you need



*Use a mix of mushrooms of your choice - I like portabello and swiss browns for a rich mushroom flavour, or button mushrooms for a more subtle flavour.

*Keep some long life cream in the pantry to make this a quick, go-to staple on those busy nights.

*If time allows, it is beneficial to allow your pasta to rest after its been cut.  When making fettucine (or other long shapes), I use a clean clothes horse to hang my strands on.  A pasta dryer is another alternative. This will save you adding additional flour to pasta to prevent it sticking together prior to cooking.

*Add diced bacon at Step 4 of sauce if you wish.  You may also like to reduce wine or garlic to your tastes.

*Pasta can be frozen prior to cutting. Allow dough to thaw overnight in fridge. Bring to room temp and roll/ shape as normal.

*Dried pasta can also be used as a quick alternative - without the pasta, this recipe is a fast 20 mins!

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Why do you reserve 1 cup of cooking water?...

    Submitted by jennyp on 14. May 2018 - 20:07.

    Why do you reserve 1 cup of cooking water?
    tastes delicious over veal tortellini

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  • This was delicious! There was more liquid than I...

    Submitted by Missjackson on 7. February 2017 - 15:13.

    This was delicious! There was more liquid than I initially liked so I'll put less wine next time or add cornflour. So yummy!

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