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1983 Creamy Mushroom Pasta

1983 Creamy Mushroom Pasta

1983, aged 20, I first ate this with my friends in a Trattoria diagonal to the Como Centre. It became our favourite meal. I had a craving for it last week and made it for my family for the first time. They all loved it.  #foodmemories 

 Ingredients

400 cooked pasta, plus 1/4 cup pasta water ( I love Otway Pasta)

1 tablespoon extra virgin olive oil 

4-5 bacon rashers, coarsely chopped

4 spring onions, finely chop both the white and green

2 cloves garlic, chopped (optional)

400-600 g mushrooms, thinly sliced (button or cup)

two sprigs thyme (optional)

200g sour cream 

1/2 cup white wine 

1/2 cup parmesan cheese, grated (plus extra)

1/2 bunch parsley, chopped 

Salt and pepper, to taste

Method

Cook pasta according to packet instructions and reserve 1/2 cup pasta water.

In a large frying pan (I use my wok),  heat the oil, sauté the spring onion & bacon until soft.

Add the garlic and stir for another minute.

Stir in the mushrooms and thyme leaves, and cook until soft. 

Add white wine and let it bubble before adding the sour cream, cheese and parsley. 

Blend everything together while gently heating through.

Add pasta and reserved pasta water. 

Combine well and season with salt and pepper. 

Serve with freshly shaved Parmesan cheese.

Notes

You could replace the spring onions with a brown onion, and you could also add some butter to your sauce if you wish.

I always add as many mushrooms as I can as I love them ❤️

 


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