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Creamy Mushroom Pasta with olives

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5 from 13 reviews


A luscious creamy mushroom pasta sauce with olives. Flavoured with garlic, herbs, white wine and lots of parmesan.


  • Pasta of your choice, I do 150g fresh or 100g dried per person (big portions!)
  • 1 tbsp oil
  • 1 tbsp butter
  • 350g mushrooms, I use swiss brown, each one sliced into 3
  • 4 garlic cloves, finely chopped
  • 1 tbsp fresh thyme leaves, finely chopped
  • 1 tbsp fresh sage, finely chopped
  • 1/2 cup white wine, I use sauvignon blanc or pinot gris
  • 3/4 cup cream
  • 1 tbsp fresh lemon juice, plus the zest for serving
  • 5o grams parmesan, very finely grated, ideally with a microplane
  • 1/2 cup flat leaf parsley, finely chopped
  • 1/2 cup (heaped) kalamata olives
  • Salt and pepper


  1. Get your pasta cooking in a pot of well salted water.
  2. Heat the olive oil and butter in a large fry pan over medium high heat.
  3. Add the mushrooms, toss them in the butter and oil then leave alone to brown 5 - 7 mins, turning once or twice.
  4. Turn the heat down slightly then add the garlic and herbs and cook for a minute or so but don't let the garlic brown. Season with a good pinch of salt and pepper.
  5. Add the wine and let it bubble for 3 mins or until slightly reduced.
  6. Add the cream, giving it a good mix. You don't want it to boil, it should just be at a nice gentle simmer the whole time.
  7. Move the mushrooms to one side of the pan and add the parmesan to the cream in a few lots, mixing in between each addition to let it melt.
  8. Add the lemon juice and then follow with the parsley and mix altogether.
  9. Let it gently simmer for a few mins until it thickens slightly, you want it quite saucy as the pasta will thicken it up so don't let it bubble too long.
  10. Taste for seasoning, I go pretty hard with pepper but you do you!
  11. Add your cooked pasta straight in along with the olives and let it gently bubble away for a minute or so.
  12. Add a splash of pasta water if you need to loosen the sauce then serve.
  13. Top with extra parmesan, lemon zest and lots of freshly cracked pepper.


  • I give the olives a little rinse under cold water in a sieve to get rid of a little bit of the brine they are in. It can affect the taste of the sauce so it's good to rinse a bit off.
  • I generally like using olives with stones in my cooking but in a dish like this I use pitted ones, it's a lot easier.
  • I don't like putting amounts of salt and pepper to use, just use your intuition and taste as you go.
  • It may seem like a lot of mushrooms when you put them in the pan but they shrink so don't leave any out!
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Vegetarian
  • Method: Stovetop
  • Cuisine: Italian inspired