30 min

Creamy Mushroom Pasta

The mushrooms get some extra umami with the soy sauce and fresh parsley finishes this creamy dish. If you want a lot of sauce you should add a bit more cream.

[cmr_ratings no_title=1  no_table=1 hide_if_no_rating=1]


4 servings

400 g
400 g
100 g
300 g

Penne (whole wheat)
Chestnut mushrooms
Black olives
Bell pepper
Green beans

300 ml
1 TBL sp
1 tea sp
1 TBL sp
2 TBL sp
2 cloves

(Soy) cream
Soy sauce
White wine vinegar
Fresh parsley


Replace with olives with sun-dried tomatoes or capers or add a glass of white wine before adding the cream


15 min

  1. Dice onion and mince garlic
  2. Cut bell peppers into thin slices
  3. Cut mushrooms into slices
  4. Cut olives in half
  5. Take off top from beans halve them


15 min

pan 1b

Sauté onion and mushrooms

high heat ~3 min

Reduce heat and add garlic and soy sauce

medium heat, simmer until most of the moisture from the mushrooms is gone ~5 min

pan 2

In the meantime cook pasta with green beans

after ~2 minutes add green beans

the beans need ~10 minutes so adjust when to add them based on the cooking time of pasta

pan 1 continued

Add bell peppers and vinegar

~3 min

Add (soy) cream, oregano and olives

season with salt and pepper ~5 min

Mix the pasta with the sauce and garnish with parsley

This is a recipe from the Fork Ranger book

Leave a Comment