Pasta with mushrooms

This simple Italian classic will surprise you with how little it asks for and how much it gives back. A few fresh ingredients, one pan, and a great result. The mix of mushrooms, vegetables and herbs makes these pasta perfect for a quick lunch or dinner with minimal washing up.

Ingredients:

• 200 g cooked pasta
• 300 g sliced mushrooms
• 200 ml cooking cream (one small carton)
• 2 cloves garlic, finely chopped
• 1 onion, chopped
• 1 small young zucchini, sliced
• 1 red bell pepper, sliced
• A handful of fresh basil or cilantro leaves
• 2–3 tbsp olive oil
• ½ tsp dried thyme
• ½ tsp dried basil
• Salt and black pepper

Recipe steps:

1. Heat the olive oil in a large pan and add the chopped onion.
2. Add the sliced zucchini and red bell pepper. The red pepper brings colour and gentle sweetness.
3. Sauté briefly so the vegetables soften slightly and release some juices.
4. Add the mushrooms. Porcini or other wild mushrooms are great when available, button mushrooms work well too. Stir.
5. Cover and let everything simmer until the vegetables are tender, about 10–15 minutes.
6. Pour in the cream. Use just enough to bring the vegetables and mushrooms together into a creamy sauce, about 100–200 ml.
7. Add the chopped garlic now so it stays fragrant and does not turn bitter.
8. Season with dried thyme and dried basil. Stir and let bubble gently for a minute.
9. Finish with fresh basil or cilantro. Fold in lightly to keep the herbs bright.
10. Toss with your pasta of choice and garnish each serving with a few fresh herb leaves.

Story and origin:

In Italy, pasta with mushrooms is a true home-style favourite. You will often see it as pasta ai funghi and in forested regions also as boscaiola, a nod to cooking simply with what the house and nearby woods provide. This recipe follows that spirit. Mushrooms lead the flavour, vegetables add colour and freshness and the cream ties everything together. The sauce is silky and works with short shapes and wide noodles alike. It fits every season and adapts to what you have in the fridge, so it is as good for a quick lunch as for a relaxed dinner.

Technique and key ingredients:

Start by softening onion in olive oil. Zucchini and red pepper bring juice and gentle sweetness. Sear the mushrooms briefly over higher heat so they keep their shape and do not release too much water. Once the mixture has softened under a lid, add the cream and let it pick up the pan juices. Garlic goes in later to keep its aroma. Dried thyme and dried basil give a reliable herbal base and the finish comes from fresh basil or cilantro. A small trick with pasta water helps too. A few tablespoons of the starchy water bind the sauce and make the finish velvety. Cook the pasta al dente and toss it directly in the pan so every piece is coated.

Variations and regional ideas:

This dish welcomes many kinds of mushrooms. Porcini bring a fuller character and a festive feel, button mushrooms are a year-round choice and chanterelles add a gentle forest note. For a lighter touch, replace part of the cream with mascarpone or a splash of milk and lean on pasta water for creaminess. Lactose-free or plant-based cream also works. Just let it simmer briefly to stabilise. For a Mediterranean accent, add a few strips of sun-dried tomatoes. A Czech touch is a sprinkle of a Grana-style cheese such as Gran Moravia that melts on the plate. For a fresh lift, add a little lemon juice or a pinch of lemon zest. In zucchini season, feel free to use a bit more. In colder months, a few dried mushrooms soaked in warm water are lovely. You can pour a little of the soaking liquid into the sauce to deepen the flavour.

Serving and storage:

The best way to serve is to toss the pasta with the sauce right in the pan. The starch from the pasta helps the sauce cling and creates a smooth texture. On the plate, finish with a few basil leaves or sprigs of cilantro and a light snowfall of hard cheese. If you have leftovers, store the pasta with sauce in an airtight container in the fridge. When reheating, a splash of water or a little cream brings the sauce back to a silky consistency. This type of sauce is not ideal for freezing, but it keeps well in the fridge for one to two days.