How to Make CREAMY MUSHROOM PASTA Like an Italian

Introducing a vegetarian-friendly dish that you are going to love. This 15-minute creamy mushroom pasta recipe might be meat-free, but thanks to the rich, hearty mushrooms, this dish is incredibly satisfying and guaranteed to hit the spot.
Pastificio Liguori pasta has been used in this recipe, recognised globally for its artisanal quality. This pasta is slowly dried at low temperatures using 100% Italian durum wheat, ensuring that every bite is perfect. If you know me, you know you can trust when I say, the quality of your pasta makes all the difference. Even the birthplace of Pasta Liguori, Gragnano is celebrated as the ‘home of pasta’.
The portobello mushrooms used in this creamy mushroom pasta have a robust umami flavour and substantial texture. The addition of butter enriches the mushrooms and combines beautifully with the garlic, milk and Pecorino cheese to create a light yet surprisingly creamy, sauce.
Blending a portion of mushrooms with a splash of water in a hand blender helps to thicken this sauce allowing it to smother the pasta even more. It’s also ready in less than 15 minutes, so perfect for entertaining or simply your next meat-free Monday.

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