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Mushroom bucatini

This creamy pasta is incredibly simple but bound to impress. With a mix of three different mushrooms and rich mascarpone, the sauce is perfect with long, thick pasta such as bucatini, although you can use any shape you have. This recipe is a favourite of Chef Sally's and so easy to make. Why not take this recipe to the next level, and learn to make your own pasta with an Italian cooking class at the Gordon Ramsay Academy?

Watch Chef Sally make this recipe on Instagram!

Print recipe

Serves 2

Ingredients

2 tbsp olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
5-6 chestnut mushrooms, sliced
3-4 Portobello mushrooms, sliced
Handful of oyster mushrooms, roughly torn into strips
175ml white wine
2 sprigs of rosemary, leaves finely chopped
250g bucatini (or similar pasta shape)
Sea salt
3 tbsp mascarpone
Freshly ground black pepper
2 tsp truffle oil
Handful of hazelnuts, toasted and roughly chopped
50g Parmesan (or vegetarian alternative), finely grated

Cooking instructions

Heat the oil in a large frying pan over a medium heat. Add the chopped shallot and garlic and cook for about 5 minutes or until softened but not browned.
Stir all the mushrooms into the pan and cook for a few minutes to soften and colour slightly.
Pour in the wine and stir in the rosemary. Leave to reduce, bubbling gently, for 10 minutes.
Meanwhile, bring a saucepan of salted water to the boil. Add the pasta and cook according to pack instructions.
Stir the mascarpone into the mushroom mixture. Use a ladle to scoop out 2 ladles of pasta cooking water into the sauce to loosen it.
Drain the pasta and add to the sauce, stirring well to fully coat.
Season to taste with black pepper and divide between serving bowls.
Finish with a drizzle of truffle oil, some chopped toasted hazelnuts and grated Parmesan.