Creamy Mushroom Penne

A quick pasta recipe with a delicious creamy mushroom sauce, courtesy of More to Mushrooms.


  • 250g of chestnut mushrooms, sliced
  • 200ml of reduced fat creme fraiche
  • 350g of penne pasta quills
  • 150ml of white wine
  • 1 tbsp olive oil
  • 1 clove of garlic, crushed
  • 1/2 tsp nutmeg, grated
  • 2 tbsp fresh parsley, chopped
  • 3 tbsp grated Parmesan
  • Serves: 4
  • Course: Main Course
  • Preparation time: 5 mins
  • Cooking time: 10 mins
  • Price per person: £1.09
  • Store cupboard: Cook's
  • Calories per serving: 527
  • 5-a-day per serving: 0.8
  • Print Recipe
Creamy Mushroom Penne photo

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  1. Bring a large pan of boiling water to the boil. Add the penne and cook for 10 mins or according to packet instructions until just tender.
  2. Whilst the pasta cooks make the sauce: Heat the oil in a large frying pan,when hot add the mushrooms and saute for 5 mins over a high heat until golden brown. Add the garlic and cook for 1 min,stirring.
  3. Add the white wine and cook briskly until nearly all the wine has evaporated. Add the creme fraiche then gently reheat until the sauce is smooth. Stir in the nutmeg and season to taste. Remove from the heat.
  4. Drain the penne in a colander then return to the pan. Stir in the mushroom sauce and the cheese. Divide between plates then scatter over the parsley. Serve with more parmesan cheese if liked.

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