I love pasta. Add cheese and I’m in heaven. With lockdown I’ve tried not to load up on the carbs too often but when I do I want my food to be full of flavour. The other day I was experimenting with a mung bean and edamame pasta that was gluten free and literally just threw in some ingredients that I knew would work well. The dish was delicious, not too cheesy but packed with flavour. It was so yummy that the husband who was just to sample my new creation almost stole it for himself, and he’d already eaten his dinner!! As a result, I thought I’d make it again, but with the only pasta I still had left in the house.
Health Benefits of this Pasta Dish
I use wholewheat pasta so the dish automatically has fewer calories than if made with white pasta and much more fiber. It also contains iron and B vitamins. In addition, the dish contains calcium, vitamins A, B2 and D from the cream cheese; calcium, vitamins A, B6 and B12, phosphorus and zinc from the parmesan, protein, fiber, B vitamins and selenium (an antioxidant which prevents cell damage and supports the immune system) from the mushrooms. The coriander not only brings with it an amazing flavour but also fiber, manganese, magnesium, vitamins C and K as well as protein. Let’s not forget the super pungent but tasty garlic with it’s immune boosting, antibacterial and antiviral properties.
As cheese contains saturated fats which can cause inflammation within the body it is recommended that it is eaten in moderation in weekly meals. For dish with less fat use a reduced fat cream cheese.
Mushroom and Garlic Pasta
Ingredients
Serves 2
180g wholewheat Fusilli pasta
salt for the pasta water and to season the dish if required
Olive oil – I used a spray bottle and used about 4 sprays
1-2 medium cloves garlic
200-210g mushrooms
water as required
120ml white wine
freshly ground rainbow peppercorns to taste (mix of peppercorns, alternatively use black if you don’t have this at home)
100-120g cream cheese
15g parmesan + more for sprinkling after if you like
1 tbsp coriander (optional)
Method
Cook the pasta in salted water in a saucepan. I added about half a teaspoon of salt.
Whilst the pasta is cooking you can make the sauce, or make the pasta in advance and cool so it doesn’t overcook. It’s best to serve pasta al dente.
Prepare the ingredients by chopping the garlic, mushrooms, coriander, and set them aside.
Grate the parmesan cheese, measure out the cream cheese and wine.
Once everything has been measured, spray the oil into a heated frying pan, add in the garlic and stir until the smaller parts have started to turn golden. Then add in the mushrooms and a splash water so the garlic doesn’t burn. You don’t need much water as the mushrooms will release water as they cook.
Stir for about 6 minutes, the reduced fluid should cover the base of the pan but only just.
Add in the cream cheese and stir in until it melts into the mushroom juice.
Reduce for about 5-6 minutes then add in the grated parmesan and pepper to taste. Stir in well. If you find you’ve reduced the fluids too much simply add in a little water.
Add in the coriander.
Stir in the pasta and heat through if it’s been cooled.
Plate up and add a little more freshly grated parmesan.
Season with salt and freshly ground rainbow peppercorns and serve.
Enjoy x
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Written by Melanie Edjourian. Please do not use these pictures without permission x
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I know a few people who would love this and it is a versatile recipe that can be altered depending on what you have in, I will be trying this recipe out
That looks really tasty and the perfect quick lunch for mushroom lovers
Oh now this looks amazing! I bet it tastes delicious too! I will have to give this recipe a try as I know my husband would love it.
This looks delicious I also love pasta and cheese but I’ve never tried this recipe. I’m enjoying exploring different recipes join lockdown so will definitely try this
This looks deliecious, simple but great recipe, I’m loving pasta at the moment and is well worth trying this, great article.
I must say, I’m not the biggest fan of mushrooms, but this pasta recipe makes me want to give them a go! Anything with cheese and garlic is heaven to me!
Ooo my other half loves his mushroom, so this I will be sending his way and we will give this a go x
Not a big fan of mushrooms, but LOVE garlic. This looks really nice and I could eat loads of this, just take out the mushrooms or swap them, for another veg
I’m now officially starving haha. this sounds yum – do you think vegan cheese would work as well or? may need to try it this weekend!
Nothing beats a bowl of hearty pasta with a side salad and a glass of wine .This pasta looks delicious.
One of my all time favourite recipes – cant beat the taste
It is a yummy dish!
Wow, everything I love. The mushrooms and garlic are two of my favorite ingredients, and I only like fusilli or other curly pastas!
Such a great recipe. I love pasta. Thank you for sharing.
Mushroom and garlic pair so beautifully together, especially in a creamy pasta sauce; I am actually drooling LOL!