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Photo of Creamy mixed mushroom pasta by WW

Creamy mixed mushroom pasta

Total Time
30 min
15 min
15 min
There’s no better comfort food than creamy pasta. With earthy mushrooms, fresh oregano and fried garlic, this dish will send your tastebuds straight to heaven


Dried mushrooms

10 g, (porcini)

Dry pasta

250 g, (casarecce)

Olive oil

2 tsp

Red onion

1 small, thinly sliced


2 clove(s), crushed


200 g, (button), thinly sliced

Swiss brown mushrooms

200 g, thinly sliced

Light cream

¼ cup(s)

Grated parmesan cheese


Fresh oregano

1 tbs, chopped


  1. Place porcini mushrooms and ½ cup (125ml) warm water in a small jug. Set aside for 5 minutes or until softened. Cook pasta in a saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Return to pan.
  2. Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 3–4 minutes or until softened. Add garlic and cook for 30 seconds. Drain porcini mushrooms, reserving the liquid. Add button, Swiss and porcini mushrooms to pan and cook, stirring, for 5 minutes or until mushrooms are lightly browned.
  3. Add reserved liquid, cream and half the parmesan and cook, stirring, for 2 minutes or until sauce is slightly thickened. Add mushroom mixture to pasta and toss gently to combine. Serve sprinkled with oregano and remaining parmesan.


SERVING SUGGESTION: Italian salad. Toss thinly sliced prosciutto, baby spinach leaves and thinly sliced red onion with lemon juice and olive oil.Casarecce is a short scroll-shaped pasta. It is available in the pasta aisle of most supermarkets or gourmet food stores. If unavailable you can use tortiglioni or penne pasta.