Creamy Garlic Mushroom Pasta with Rich Tomato Sauce

Ingredients

Pasta and sauce:

300 g fusilli pasta

300 g fresh mushrooms, sliced

1 small onion, finely chopped

4 garlic cloves, minced

2 tbsp olive oil

2 tbsp butter

1 cup tomato or pasta sauce

½ cup heavy cream

½ cup vegetable broth

½ cup grated Parmesan cheese

1 tbsp tomato paste

1 tsp Italian seasoning

1 tsp dried oregano

½ tsp paprika

½ tsp black pepper

½ tsp red chili flakes (optional)

1 tsp salt, or to taste

2 tbsp fresh parsley, chopped

For serving:

4 slices garlic bread

2 cups mixed salad greens

½ cup cherry tomatoes, halved

¼ red onion, thinly sliced

1 tbsp olive oil

1 tsp lemon juice

Method

1. Boil the fusilli in salted water until just al dente, following the packet time. Reserve a cup of pasta water before draining.

2. Heat the olive oil and butter in a large pan over medium-high heat. Sear the mushrooms in a single layer without stirring for 3–4 minutes, until browned, then stir and cook 2 minutes more.

3. Add the onion and cook until soft, then the garlic for 30 seconds until fragrant.

4. Stir in the tomato paste, then the tomato sauce, vegetable broth, cream, Italian seasoning, oregano, paprika, pepper and salt. Simmer gently for 5 minutes.

5. Add the drained fusilli and a splash of pasta water, tossing until the sauce coats every spiral. Stir in the Parmesan and parsley.

6. Toss the salad greens, cherry tomatoes and red onion with the olive oil and lemon juice. Serve the pasta with garlic bread and the salad.

Cooking Tips

Brown the mushrooms properly — crowding the pan steams them instead of searing, and you lose the deep flavor.

The reserved pasta water is the secret to a glossy sauce that clings instead of pooling.

Add the Parmesan off high heat so it melts smoothly instead of clumping.

Frequently asked questions