Pasta Ai Funghi



  • 100 g pasta of your choice (Pasta shells, Farfalle, Macaroni)
  • 1 pack (227 g) of mushrooms of your choice (white, cremini, oyster, portobello)
  • salt and pepper, to taste
  • 1 tsp + 1 tbsp olive oil
  • medium-sized onion, diced
  • 1 tbsp grated garlic
  • 2 tbsps of butter
  • 1 tbsp parsley
  • 1 tbsp dried thyme
  • 250 ml of half and half cream, (or can substitute with 1 tbsp of melted butter stirred in 1 cup of warm milk)
  • 1 tbsp of lemon juice
  • 1/2 cup parmesan cheese
  • 1 tbsp fresh basil leaves


  1. Slice the mushrooms and toss with salt, pepper, and 1 tsp olive oil.
  2. Spread the sliced mushrooms on a sheet pan and grill for about 30 minutes in a toaster oven until well done.
  3. In the meantime, bring about 2 cups of water to boil in a medium-sized pot, and add salt.
  4. Place the pasta in the boiling water, and cook according to the instructions on the package, for about 10 minutes or so, until desired tenderness has been reached.
  5. Remove from heat and drain.
  6. Once the mushrooms are well done, heat olive oil in a medium-sized cast iron skillet.  Sauté the diced onion in this until soft.
  7. Add in all sliced mushrooms, garlic, and butter and cook until desired tenderness is reached.
  8. Now add the parsley and thyme.
  9. Stir in the cream and lemon juice until thoroughly combined.
  10. Add pasta and parmesan cheese.
  11. Mix for a few minutes to incorporate all of the flavors.
  12. Top with fresh basil leaves and serve.

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