Easy mushroom garlic sauce for pasta


  • butter, 1-2 heaped tbsps
  • olive oil, a good glug
  • mushrooms, ~350-450g
  • garlic, 2-4 large cloves (I love garlic, so have used more!)
  • thyme, dried 1.5 tsp
  • oregano, dried 1.5 tsp
  • crème fraîche, ~150mL
  • salt & pepper
  • parmesan, 3-7 small slices, crumbled, to taste
  • your favourite pasta, cooked


  1. In a large frying pan, fry the mushrooms and garlic in the butter & olive oil until just browning, 5-7 minutes.
  2. Stir in the crème fraîche, thyme & oregano. Add seasoning to taste. Bring to a boil; as soon as it reaches a bubble, reduce heat & simmer 5-7 minutes until thickened.
  3. Stir in parmesan.

Serve on a bed of warm freshly cooked pasta – I find a ribbon pasta works best (tagliatelle, pappardelle, fettuccine….) but you can use anything you like! I’ve used a mix of regular & spinach tagliatelle.

Out of convenience I’ve use dried herbs here, but you can also use fresh. If using fresh, reduce the amount of each by 0.5 tsp.

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