Spaghetti with Mushrooms, Soft Cheese and Herbs

A simple midweek supper — mushrooms fried until deeply savoury, tossed with spaghetti and a silky soft cheese and parmesan sauce.

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Recipe Info
Servings: 4
Prep: 10m
Cook: 20m
Total: 30m
Ingredients
  • 20g butter
  • 3 tbsp olive oil
  • 2 small garlic cloves, peeled, one left whole, one finely minced
  • 400g mushrooms (button, chestnut or field), rubbed clean and quartered
  • salt and black pepper
  • 150g soft cheese (robiola, cream cheese or soft goat's cheese)
  • 2 heaped tbsp grated parmesan
  • 1 tsp minced herbs (parsley, dill or fennel fronds)
  • 500g spaghetti, linguine or tagliatelle
Instructions
  1. Bring a large pan of water to the boil for the pasta.
  2. In a large frying pan over medium-low heat, melt the butter and olive oil, add the whole garlic clove and, once the butter is foaming, stir in the mushrooms and fry briskly, moving them often with a wooden spoon.
  3. Once they’ve reduced in size and released some liquid, add the minced garlic, turn down the heat and leave to sizzle gently; if they seem dry, pull the pan off the heat and cover with a plate to keep warm.
  4. Salt the boiling water, add the pasta and cook according to the packet instructions until al dente.
  5. Meanwhile, in a small bowl, mix the soft cheese, parmesan, lots of black pepper and herbs with a little pasta cooking water (scoop it out with a mug or ladle) to make a soft cream.
  6. Once the pasta is cooked, lift it directly into the mushroom pan, put it on low heat and toss well.
  7. Scrape in the creamy cheese mix and toss again, adding more pasta water if needed for a loose, silky texture.
  8. Serve immediately.
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