Mary Berry Mushroom Pasta Recipe

This creamy Mushroom Pasta is a midweek lifesaver as well as being incredibly comforting! Reducing the white wine and cream makes the sauce go silky and rich, which along with the golden fried mushrooms adds a deep, savory umami to this pasta that is so satisfying after a long day.

Jump to Recipe

Mary Berry Mushroom Pasta Recipe Ingredients

• The Pasta:
  • 350g (12 oz) penne or fusilli pasta
  • Salt for the water
• The Sauce Base:
  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 250g (9 oz) chestnut mushrooms, sliced
  • 150g (5 oz) button mushrooms, halved
  • 2 garlic cloves, crushed
• The Creamy Element:
  • 150ml (5 fl oz) white wine
  • 150ml (5 fl oz) double cream (heavy cream)
  • 1 tbsp grainy mustard
  • 2 tbsp chopped fresh parsley
  • 50g (2 oz) Parmesan cheese, grated
  • Salt and freshly ground black pepper
• Optional Protein:
  • 6 rashers of streaky bacon, chopped (Mary often includes this, omit for vegetarian)

How To Make Mary Berry Mushroom Pasta Recipe

1. Boil the pasta: Bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente (tender but with a bite). Drain, reserving a cup of the cooking water.
2. Sauté aromatics: While the pasta cooks, heat the oil in a large deep frying pan. Add the onion (and bacon if using) and fry over a high heat for 3–4 minutes until the bacon is crisp and the onion is soft.
3. Fry the mushrooms: Add the sliced chestnut and button mushrooms to the pan. Fry for another 2–3 minutes over high heat. You want them to turn golden brown and nutty, not stew in their own juice. Add the garlic and cook for 30 seconds.
4. Deglaze: Pour in the white wine. Let it bubble rapidly for 2–3 minutes to reduce by half. This concentrates the flavor.
5. Make it creamy: Stir in the double cream and grainy mustard. Bring to the boil and simmer for 2 minutes until the sauce coats the back of a spoon. Season with salt and pepper.
6. Combine: Tip the drained pasta into the frying pan with the sauce. Toss well to coat. If it’s too thick, add a splash of the reserved pasta water.
7. Finish: Remove from the heat. Stir in the grated Parmesan cheese and chopped parsley.
8. Serve: Serve immediately in warm bowls, with extra Parmesan on the side if you like.

Recipe Tips!

• Mushroom Mix: Mary suggests using a mix of mushrooms (like chestnut for flavor and button for texture). Keeping the button mushrooms halved rather than sliced gives a meatier bite.
• High Heat: Fry the mushrooms on high heat! If the heat is too low, they will release water and steam, becoming slimy. High heat evaporates the liquid and caramelizes the edges for flavor.
• Grainy Mustard: The mustard is a subtle addition that cuts through the rich double cream. It doesn’t make the pasta spicy, but it adds a savory depth that balances the sauce.
• Pasta Water: The starchy cooking water is liquid gold. It helps emulsify the cream and cheese into a smooth sauce that clings to the pasta instead of sliding off.

What To Serve With Mary Berry Mushroom Pasta Recipe?

This Mary Berry Mushroom Pasta Recipe is a rich and creamy main that needs something crisp! A fresh Green Salad with a sharp lemon vinaigrette is essential to cut through the heavy cream sauce. For a carb feast, serve it with warm Garlic Bread to mop up the juices! If you want to add more veg, steamed Tenderstem Broccoli or asparagus tips stirred into the sauce at the end are delicious.

How To Store Mary Berry Mushroom Pasta Recipe

• Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days. The pasta will absorb the sauce, so it will be less saucy when cold.
• Reheat: Reheat gently in a saucepan with a splash of milk or water to loosen the sauce. Do not boil vigorously or the cream may split.
• Freeze: Cream-based pasta sauces can separate when frozen. It is safe to freeze, but the texture might be slightly grainy upon reheating. Best eaten fresh.

Mary Berry Mushroom Pasta Recipe Nutrition Facts

• Calories: 550 kcal
• Fat: 28g
• Carbohydrates: 55g
• Protein: 15g

Nutrition information is estimated per serving (serves 4).

FAQs

Try More Recipes:

• Mary Berry 15 Minute Pasta Recipe
• Mary Berry Penne Pasta With Bacon Recipe
• Mary Berry Chicken Pasta Bake​ Recipe