If you’re craving something rich and creamy, and more importantly, fast, for supper, this is the dish for you. I love a good creamy pasta sauce and the addition of mushrooms and garlic make this my perfect weeknight indulgence, and it’s on the table in fifteen minutes. I’m the only mushroom lover in our family, so it’s nice to have an easy mushroom dish that I can whip up when Chris and the kids are having something else (usually something I’m not overly fussed about - like pizza (I know, shock horror!!)).Alternatively, I’ll make this for the whole family, but try to get most of the mushrooms on my plate, then I’ll throw in some crispy bacon and peas, so everyone can enjoy it.
How to make it vegetarian
Cheese: Did you know that Parmesan isn’t vegetarian? Parmesan cheese uses animal rennet. If you want a vegetarian alternative, use vegetarian Italian-style hard cheese, or you could simply replace with a vegetarian strong cheddar.Stock: Simply replace the chicken stock with vegetable stock. You can add a splash of wine in too if you want to add an extra flavour kick.Also, if you don’t eat eggs, then most dried pasta (except those that are labelled ’egg pasta’) is egg-free (always check the label to be sure). Fresh pasta often contains eggs, so dried is usually the way to go.
I can eat this by the (big) bowlful, creamy, delicious and super quick to make, just the thing for tonight’s dinner, so what are you waiting for? Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
