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Jamie's creamy mushroom pasta recipe

Jamie's creamy mushroom pasta recipe

20 ratings

Jamie says: "A simple yet tasty pasta dish that’s quick, easy and perfect for midweek". See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 299 calories / serving
  • Healthy

Ingredients

  • 6 cloves of garlic
  • 50g wholemeal breadcrumbs
  • ½ a bunch fresh thyme (10g)
  • 500g chestnut mushrooms
  • 300g tagliatelle
  • 1 x 294g tin condensed mushroom soup
  • 20g Parmesan cheese
  • 100g frozen spinach

Each serving contains

  • Energy

    1250kj
    299kcal
    15%
  • Fat

    12g 17%
  • Saturates

    3g 13%
  • Sugars

    2g 3%
  • Salt

    1.2g 20%

of the reference intake
Carbohydrate 34.3g Protein 12.3g Fibre 4.2g

Method

Jamie Oliver 155x255

  1. Place a large frying pan on medium high heat with 1 tablespoon olive oil. Finely chop the garlic and add to the pan with the breadcrumbs and pick in half the thyme leaves. Cook for 5 to 10 minutes, stirring, until golden, then tip into a bowl to cool.
  2. Place the pan back on the heat. Peel and finely slice the remaining garlic and tear or slice the mushrooms and fry for 10 minutes, until golden.
  3. Cook the pasta according to pack instructions. Meanwhile, stir the mushroom soup into the garlicky mushrooms with 1 can’s worth of water and the frozen spinach. Simmer for 5 to 10 minutes, or until the spinach is cooked through. Grate in half the Parmesan and season to taste with pepper.
  4. Using a mug, reserve a little of the cooking water, then drain the pasta and gently toss in the sauce, adding splashes of the cooking water to loosen, if needed. Divide between bowls, sprinkle over the garlicky crumb and grate over the remaining Parmesan. Delicious served with wilted greens or a crisp salad.

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