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Creamy bucatini with mushrooms

Creamy bucatini with mushrooms


  • 150g bucatini

  • 1 tbsp extra virgin olive oil

  • 250g pack chestnut mushrooms, sliced

  • 3 cloves Cooks’ Ingredients Garlic, crushed or 3 tsp Cooks’ Ingredients Garlic Purée

  • Small bunch from a pot of Cooks’ Ingredients Flat Leaf Parsley, washed and chopped, plus extra to sprinkle

  • 4 tbsp white wine, such as Cailfornian Chardonnay

  • 2 tsp Cooks’ Ingredients Porcini Mushroom Powder

  • 200ml tub half fat French crème fraîche


1. Bring a saucepan of salted water to the boil. Lower in the pasta and cook for 8-10 minutes or until tender.

2. Heat the oil in a frying pan, add the mushrooms and fry for about 3 minutes, turning frequently until beginning to brown. Add the garlic and cook for 1 minute.

3. Stir in the parsley, wine, mushroom powder and crème fraîche and season. Heat through, stirring for 1 minute.

4. Drain the pasta and return to the pan and tip in the contents of the frying pan. Pile into shallow bowls and serve scattered with extra parsley.

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