Rating: 3.92 stars
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1

Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Eaten as a cold salad with BBQ or as a warm side dish for French or Italian mains. Crack some pepper on top and decorate with unused mint leaves before serving warm.

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil.

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  • Heat remaining olive oil in a large skillet over medium heat. Place mushrooms and onions in the skillet. Cook and stir until lightly brown. Gradually pour in the heavy cream, stirring continuously. Place the mint sprigs in the skillet. Cook and stir 5 minutes.

  • Mix sugar into the cream sauce. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.

Nutrition Facts

487 calories; protein 8.7g; carbohydrates 36.4g; fat 34.9g; cholesterol 108.7mg; sodium 34.6mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 5 stars
09/14/2007
I initially wasn't sure about the combination of mint & mushrooms but this was delicious! I healthed it up a bit by using half-and-half rather than heavy cream & I didn't need an entire quart; it was more like half that. I'll stick to my changes. I served it alongside the Super-Delicious Zuppa Tuscaca. Read More
(18)

Most helpful critical review

Rating: 2 stars
02/20/2009
Not sure if something happened while I was cooking but it ended up kind of dry and didn't taste all that minty. Still good but will have to make adjustments next time Read More
(4)
13 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
09/14/2007
I initially wasn't sure about the combination of mint & mushrooms but this was delicious! I healthed it up a bit by using half-and-half rather than heavy cream & I didn't need an entire quart; it was more like half that. I'll stick to my changes. I served it alongside the Super-Delicious Zuppa Tuscaca. Read More
(18)
Rating: 4 stars
09/14/2008
I was looking for something that was only a 'little risky' for a potluck so mushroom and mint sounded just about right. I wasn't sure about the combination either but it was a hit. Having said that adjustments needed to be made. An entire quart of cream is way too much -- half that is about right. Four onions is pushing it as well. I had only small onions and slicing three seemed to be more than enough. Make such adjustments and you're good to go. Read More
(12)
Rating: 5 stars
12/08/2008
So good and very easy to make! I followed the other recommendations and used half the amount of cream which was good initially but didn't make for great leftovers or when chilled. Read More
(9)
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Rating: 4 stars
01/08/2009
very good and easy to make Read More
(5)
Rating: 2 stars
02/20/2009
Not sure if something happened while I was cooking but it ended up kind of dry and didn't taste all that minty. Still good but will have to make adjustments next time Read More
(4)
Rating: 1 stars
11/30/2009
followed the directions as is...it was too runny and the mint was overwhelming...hubby and i took a couple of bites and we through the rest away...:( Read More
(3)
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Rating: 5 stars
11/16/2009
we thought it wouldn't be good but it was it is like a cheese-less Alfredo Read More
(2)