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Creamy mushroom conchiglie

Ciao, welcome back to my blog, I hope you are all well and super excited about the weekend!

Today's post will be about one of my best pasta recipes with mushrooms and double cream.

It is extremely simple to prepare and ready under 20 minutes: while the pasta is cooking we are going to make the sauce.

I am really into creamy sauces lately, they are enhancing the flavour of the ingredients because the sauce is more evenly distributed and therefore more palatable.

Alternative to the cream:

  • Greek yogurt

  • Avocado or oat cream for vegans.

  • For a lower calories version blend a cup of pasta water with the mushrooms

Ingredients for 2:

  • 300gr organic close up mushrooms

  • A leek

  • Half pack of double cream

  • Chilli flakes

  • Chopped parsley

  • Extra virgin olive oil

  • Salt

Bring a pot of water to boil, then ad some sea salt.

Add the conchiglie pasta and let it cook for less then the instructions on the package (usually 10 minutes is enough)

Drizzle some extra virgin olive oil in a pan, then add the thinly chopped leek and some chilli flakes.

Set on high heat for a couple of minutes.

Clean and cut the mushrooms into slices and toss them in the pan.

Let it simmer for 8 minutes covered with a lid (if necessary add a tablespoon of water)

Put the mushrooms in a mixing bowl with high borders and add the heavy cream

Blend the ingredients until smooth

Drain the pasta and add the sauce on top, making sure of mixing it well!

Serve with a drizzle of freshly chopped parsley and enjoy!

Thank you so much guys for reading my post today, please let me know if you will try to make it this weekend!