Creamy mushroom pasta

Creamy mushroom pasta

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  • 4
  • Easy
  • Meat-free
  • 20 minutes
  • 30 minutes
  • Woolworths David Nieuwoudt Sauvignon Blanc

This is your new favourite swanky, midweek pasta. The egg is optional, so are the leeks.


  • 400 g pappardelle (or any other pasta)
  • 4 T extra virgin olive oil
  • 100 g portabellini mushrooms, sliced
  • 2 large leeks (1 thinly sliced into rounds and 1 finely sliced julienne)
  • sea salt and freshly ground black pepper, to taste
  • fresh thyme a few sprigs
  • 3 garlic cloves, thinly sliced
  • ½ cup Sauvignon Blanc
  • 1 cup cream
  • 4 free-range eggs, poached
  • ½ cup vegetable oil, for frying

Cooking Instructions

1. Cook the pasta until al dente. Heat a pan and add the olive oil, then fry the mushrooms and the leeks sliced into rounds until caramelised. Season with salt and pepper.

2. Add the thyme and garlic and fry for a further 4–5 minutes. Deglaze the pan with the wine and simmer for a further 5 minutes. Add the cream and check the seasoning. Toss in the cooked pasta.

3. Heat the vegetable oil and fry the  julienned leeks until crispy but not brown. Drain on kitchen paper and serve on top of the pasta with a poached egg.

Cook's note: “This is your new favourite swanky, midweek pasta. The egg is optional, so are the leeks.”

Find more pasta recipes here.

Photograph: Toby Murphy


Khanya Mzongwana Recipe by: Khanya Mzongwana
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If you're anything like our deputy food editor Khanya Mzongwana, you're obsessed with uniqueness and food with feeling. Cook her family-tested favourites, midweek winners and her mouth-wateringly fresh takes on plant-based eating.

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