Creamy Mushroom Pasta with Olives

A silky white wine and cream mushroom pasta, lifted with lemon, parsley and kalamata olives.

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Recipe Info
Servings: 4
Prep: 15m
Cook: 20m
Total: 35m
Ingredients
  • Pasta of your choice, 300g fresh or 200g dried
  • 2 tbsp oil
  • 2 tbsp butter
  • 700g chestnut mushrooms, each sliced into 3
  • 8 garlic cloves, finely chopped
  • 2 tbsp fresh thyme leaves, finely chopped
  • 2 tbsp fresh sage, finely chopped
  • 240ml white wine (sauvignon blanc or pinot grigio)
  • 360ml double cream
  • 2 tbsp fresh lemon juice, plus zest to serve
  • 100g Parmesan, very finely grated, plus extra to serve
  • 60g flat-leaf parsley, finely chopped
  • 150g kalamata olives, rinsed
  • Salt and pepper
Instructions
  1. Get the pasta cooking in a pot of well-salted water.
  2. Heat the oil and butter in a large frying pan over medium-high heat.
  3. Add the mushrooms, toss in the butter and oil, then leave to brown for 5-7 minutes, turning once or twice.
  4. Turn the heat down slightly, add the garlic and herbs and cook for a minute or so without letting the garlic brown. Season with salt and pepper.
  5. Add the wine and let it bubble for 3 minutes until slightly reduced.
  6. Add the cream and mix well — keep it at a gentle simmer, not a boil.
  7. Move the mushrooms to one side of the pan and add the Parmesan to the cream in a few lots, mixing between each addition to let it melt.
  8. Add the lemon juice, then the parsley, and mix through.
  9. Let it simmer gently for a few minutes until it thickens slightly — you want it quite saucy as the pasta will thicken it further.
  10. Add the cooked pasta straight in along with the olives and let it bubble gently for a minute or so.
  11. Add a splash of pasta water if you need to loosen the sauce.
  12. Top with extra Parmesan, lemon zest and plenty of freshly cracked pepper.
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