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Creamy Porcini Mushroom Pasta

Recipe and image credit - Monika Bonk
recipe image Creamy Porcini Mushroom Pasta


  • 150ml Flora Thickened Plant Cream
  • 200g pasta
  • 2 cloves of garlic (sliced)
  • 15 g dried porcini mushrooms
  • 150 brown cup mushrooms (sliced)
  • fresh parsley
  • salt
  • black pepper (freshly ground)
  • olive oil

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Prepare porcini mushroom by placing them into a heatproof jug, then poor in boiling water and set aside for 15-20 minutes to rehydrate the mushrooms.
  2. Boil pasta as per packet instructions. When pasta is ready reserve approx 50ml of pasta water and set aside. Add a drizzle of olive oil to a pan and cook until fragrant on medium low fire.
  3. Add sliced brown cup mushrooms and allow them to cook for about 8 minutes.
  4. In the meantime, remove the porcini mushrooms from water and cut them finely.
  5. Add the porcini mushrooms to the pan and cook for 5 minutes on low fire.
  6. Next stir in Flora Thickened Plant Cream to the mushroom sauce. Then season with salt and freshly ground black pepper.
  7. Once combined add pasta to the sauce, pour the pasta water in and stir on low fire until the sauce thickens.
  8. Garnish with finely cut parsley and serve.