I have no other way to describe this Pasta with Caramelized Mushroom Sauce, other than truly delectable. The added cream adds an absolutely silky texture and taste to the pasta, and is one of our favourite. You are really going to be amazed at how outrageously simple this dish is to prepare yet how flavourful it is.
I always found mushrooms to be a perfect addition to any pasta dish, but adding cream to it puts it on a whole new level of deliciousness. I love adding spice and chilli to my food, so this recipe is no different. But fell free to leave out the spiciness if you prefer, this dish will still turn out perfect.
Try using brown or Portobello mushrooms for your pasta dishes. They really carry more flavour compared to the white button mushrooms. I also find that the brown or Portobello mushrooms seem to keep their shape and don”t shrink down as much as the white button mushrooms. The herb which I use to give this pasta such a unique taste is thyme. It really goes excellent with the mushrooms and cream.
Before making this dish, I did a bit of pasta and sauce pairing googling, and did you know ( just give me a minute show off on my findings here ?) that different sauces hold better on different pasta….. yup, I can just see the Italian in you rolling your eyes and saying, YES, I know that. But really, we learn something new everyday and I suppose I learnt something new today. Okay, for those of us that didn’t know, shell type pasta, like the one I have used here pair well with cream and meat sauces. The tubes like penne, rigatoni and macaroni are best used with baked dishes with cheese and vegetable sauces. And sauces like pesto cling on to twist type pasta such as fusilli. So try these different pastas with the sauce you make and see how it works for you.
Making the Pasta with Caramelized Mushroom Sauce
Alright lesson learnt, let’s get down to making this delicious pasta. As I mentioned earlier, this is a really simple and quick dish to prepare. Taking just 20 minutes from start to finish. Start by cooking the mushrooms first. Dice a medium onion and fry in a Tablespoon of butter. Add two cloves crushed garlic, and 1 sliced chilli. Fry for about 2 minutes and add ½ teaspoon dried thyme or two sprigs of fresh thyme. Cook for a minute, stirring so that the thyme does not burn. Add 400g roughly chopped brown mushrooms and ¼ teaspoon of peri peri and cook for 5 minutes. Put in 5ml soy sauce, a tablespoon of barbecue sauce and 250 ml of cream. The barbecue sauce gives it a caramelized look and a sweet taste. This may seem like a lot of cream , but remember it is serving as a sauce to coat for 400g of pasta. Now this cream in the mushrooms has to be cooked until it has reduced a bit for about 8 to 10 minutes.
While the mushrooms are cooking, boil 400g of pasta, preferably the shell type. Add salt to taste. Follow the instructions on the packet and cook for about 10 minutes, until tender but firm. Drain out the water from the pasta and stir the drained pasta into the cooked and reduced mushroom and cream sauce. Make sure that all of the pasta is coated in the creamy sauce. To serve, you can add grated cheese or garnish it with chives and freshly ground black pepper. I love adding a light sprinkling of peri peri or cayenne pepper to just before serving.
- FOR THE MUSHROOM SAUCE
- 400 g roughly chopped mushrooms
- 1 medium onion diced
- 2 cloves garlic crushed
- 1 sliced chilli.
- ½ teaspoon dried thyme or two sprigs of fresh thyme.
- ¼ teaspoon of peri peri
- 5 ml of soy sauce
- 15 ml barbeque sauce
- 250 ml of cream.
- 15 ml butter or margarine
- salt to taste
- 400 g pasta
- salt to taste
Start by cooking the mushrooms first. Dice the onion.
Fry the onions on medium heat in a Tablespoon of butter or margarine.
Add crushed garlic, and sliced chilli. Fry for about 2 minutes.
Add dried thyme or two sprigs of fresh thyme.
Cook for a minute, stirring so that the thyme does not burn.
Add roughly chopped brown mushrooms, and a ¼ teaspoon of peri peri and cook for 5 minutes.
Put in soy sauce, barbeque sauce and cream.
Cook for 10 minutes until the cream has reduced and the sauce has a caramelized appearance.
While the mushrooms are cooking, fill a large pot with water and bring to the boil.
Add salt to taste.
Add the pasta to the boiling water and cook uncovered for 8 to 10 minutes until the pasta is tender but still firm.
Drain out the water from the pasta and stir the pasta into the cooked and reduced mushroom and cream sauce. Make sure that all of the pasta is coated in the creamy sauce.
To serve, add grated cheese or garnish it with chives and freshly ground black pepper or cayenne pepper.