Creamy Brandy Mushroom Pasta

creamy brandy mushroom pasta recipe

2 Servings


  • Olive oil or canola oil for frying
  • 0.75 lb / 340 grams Mushrooms, sliced
  • 0.5 medium size onion
  • 50 grams tomato paste
  • 0.65 cup / 1.5 dl cream
  • 1/2 cup Brandy or Port wine
  • 1/4 cup Parmesan, grated
  • 1 cup pasta water
  • 2 tbsp chopped fresh parsley
  • salt and pepper
  • Pasta according to the instructions on the box


  1. Fry the mushrooms in a pan over medium heat until browned. Set aside on a plate.
  2. Fry the onion for a few minutes in an oiled pan or wok until soft. Stir in the tomato paste and fry for about 2 minutes.
  3. Boil the pasta until almost al dente. After a few minutes, remove 1 cup of pasta water.
  4. Meanwhile, add Brandy to the sauce and let it simmer for 2 minutes to burn off the alcohol and reduce it to about half.
  5. Stir in the pasta water and then the cream. Let simmer until thickened. Season with salt and pepper.
  6. Add the mushroom and the parmesan, then lastly add and coat the pasta and let it cook with the sauce until al dente.
  7. Serve with grated parmesan according to taste.


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