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Mushroom mint pasta salad recipe

Mushroom mint pasta salad recipe

  • Recipes
  • Dish type
  • Salad
  • Pasta salad

Delicious mushroom pasta with its flavour delicately enhanced and lightened with mint. Crack some pepper on top and decorate with unused mint leaves before serving warm.

12 people made this

IngredientsServes: 12

  • 1 (500g) packet farfalle pasta
  • 4 tablespoons olive oil, divided
  • 500g button mushrooms, sliced
  • 4 onions, sliced
  • 1 litre double cream
  • 10 sprigs fresh mint
  • 1 pinch salt
  • 1 pinch ground black pepper

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Bring a large pot of lightly salted water to the boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil.
  2. Heat remaining olive oil in a large frying pan over medium heat. Place mushrooms and onions in the pan. Cook and stir until lightly brown. Gradually pour in the cream, stirring continuously. Place the mint sprigs in the pan. Cook and stir 5 minutes.
  3. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.

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Reviews & ratingsAverage global rating:(14)

Reviews in English (7)

by mommymeggy

I initially wasn't sure about the combination of mint & mushrooms but this was delicious! I healthed it up a bit by using half-and-half rather than heavy cream & I didn't need an entire quart; it was more like half that. I'll stick to my changes. I served it alongside the Super-Delicious Zuppa Tuscaca.-14 Sep 2007

by Narvi

I was looking for something that was only a 'little risky' for a potluck, so mushroom and mint sounded just about right. I wasn't sure about the combination either, but it was a hit.Having said that, adjustments needed to be made. An entire quart of cream is way too much -- half that is about right.Four onions is pushing it as well. I had only small onions, and slicing three seemed to be more than enough.Make such adjustments and you're good to go.-14 Sep 2008

by user

So good and very easy to make! I followed the other recommendations and used half the amount of cream, which was good initially, but didn't make for great leftovers or when chilled.-08 Dec 2008

Vegan Diet Recipe Mushroom Mint Pasta Salad

If you are searching for a delicious vegan diet recipe, then you might want to prepare the mushroom pasta. The twist here is adding some mint and BBQ sauce. You can have it hot or cold.

Along with salt and pepper cracked on top of the dish, it becomes a lovely and aromatic dish to consume and have. The ingredients in this dish can immensely help you reduce your cholesterol and comes with tangy flavor.

Just because you are a vegetarian, there is no need to struggle and avoid all the good food that is available in life. Though meat based diets maybe more in number, the vegetarian dishes too are wholesome and delicious.

You can easily find the ingredients in the store near you. Including items like carrots, tomatoes, spinach in most of your dishes can do wonders for your health. However, you can add your own ingredients and flavors when cooking the dish. It depends on your tastes and preferences.

Pea and Mushroom Sauté with Mint Recipe

I receive a lot of requests for recipes – more entrees, more low-carb, more “kid-friendly” (I don’t like that phrase, by the way), and the most popular, easy. The term easy means different things to different people. In my opinion, easy means not complicated, something that a cook of any skill level can successfully prepare. Or perhaps easy implies very few steps. But what I have deduced is that most of my students think that easy implies “quick,” as in quick to put together and minimal hands-on time.

When I come up with recipes for classes, I don’t like to demonstrate recipes that are too easy, because people don’t necessarily get value from watching me demonstrate something overly straightforward. But heaven knows I love easy recipes as much as the next person, so I save the really easy stuff for the blog or Instagram. When a few bloggers reached out to me about partnering with a collective of fabulous instagrammers and other bloggers to contribute fresh, easy pea recipes, I was all in! And that’s what today’s recipe is all about.

Peas are considered a spring vegetable because that’s when fresh peas come into season. But ironically, I hardly ever buy fresh peas because they are a pain in the neck to shell, and they need to be super fresh to be sweet. I use frozen/defrosted peas in many different ways all year long and they are always tender and deliciously sweet. They are great in dips, soups, sautes, fried rice, frittatas and even in smoothies. Peas are in the legume family, which I mentioned in my last post is now considered ok to eat during Passover. Peas have loads of protein and fiber, making this a great dish for a vegetarian meal.

I’ve actually been making this pea and mushroom sauté for years and years. It’s a classic combo that never gets old for me. In the winter, I use fresh thyme, but in the spring and summer I use fresh mint. Sometimes I add crushed red pepper with the mushrooms for a little background heat or I’ll drizzle with some truffle oil at the end. This recipe is fabulous with your Easter ham or lamb, as well as poultry and salmon. And leftovers are divine in an omelet or frittata or my standby, soup (just add vegetable or chicken stock.)

There are some talented bloggers participating in this collaboration. Do check out their sites for additional Easy Peasy Spring recipes using peas! I think my post is up first, but everyone’s should be up at some point today.

Cooking guidelines

First of all, you need to take a frying pan.

Pour butter and olive oil in the pan.

Then, garlic and onion must be added and they should be fried. (You must stop when it becomes soft).

It is the time to place the mushroom and it has to be cooked soft.

Pepper and salt have to be used to season well.

White wine needs to be added and cooked. (You have to cook until the liquid volume has come down by half)

Cream should be added and simmered for 5 minutes.

Then, parsley must be added.

The seasoning needs to be checked again for making the necessary arrangements.

The pasta must be toasted through the sauce.

The next step is to take a warm bowl and the sauce needs to be transferred to this bowl.


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As written this was pretty bland. It's not bad, but it really needs some help. Next time, I'm adding a little garlic and onion, bacon, and maybe some white wine or lemon. The peas and mint work nicely together, but there's just not much to taste other than the mint.

I put the juice and zest of a lemon in this recipe and it was fantastic!

I made this one exactly as written (as all reviewers should, by the way!), and it's incredibly dull. It needs another layer of something to round it out: maybe a little garlic, maybe some chives, maybe even some chicken broth. Oh. and I felt it went *way* too heavy on the peas.

I made the Simply Pasta menu last night for dinner of which this is the main dish. I think this pasta dish might have tasted good but it was definitely overwhelmed by the strongly seasoned bread salad that is also in the menu (which I liked and will definitely make again). I don't recommend the combo -- something more delicately seasoned alongside the pasta would be better. This is a quick pasta recipe and easy to make. It's rather rich with all that heavy whipping cream and cheese.

Based on other reviewers comments, I tried cheese tortellini and added chunked rotisserie chicken. We all enjoyed it, though no one raved. I'll try again and perhaps add something more salty, like ham.

I used ditalini because I had it, which worked nicely - the peas and pasta are about the same size. I also added finely diced ham. I was out of heavy cream, so used 1 cup sour cream and 1 cup pasta water. I added the peas to the pasta near the end, then stirred in all the other ingredients after straining. 1 pan, no muss, no fuss!

Yum! I subbed asiago for the parm and added some diced prosciutto for good measure. My 4 year old son loved it! Perfect with a chunk of crusty bread and a nice dry reisling. Will for sure be making this again :)

Just good, not great. I don't see the need to mix the cheese with the cream - I just stirred hot cream and peas into pasta to coat, then stirred in cheese and herbs, then a bit of pasta water - no clumping as others have mentioned. I felt it needed another flavor (maybe shallot?) to bring all the parts together.

This was a lovely, simple, light pasta. I used half-and-half, as always, and probably slightly more mint and parsley than called for (because I didn't measure). The main change I made--following others' complaints--was that I didn't add the cheese to the sauce in the pan. I just cooked the peas in the cream and let it reduce some, and then tossed everything together with the pasta. It's not like you need the fresh mint to cook. This solved the gloopy problem. And it didn't need the pasta water.

'tis true what they say about taste it does develop over time. I've never been much on mint, but with it taking over the garden like it does, I've been trying to find ways to use more of it. Man-o-man and hot diggity dog this is good eats! Both of us had seconds. The only change I made was using fresh peas rather than frozen as I had a bunch from said garden. I cooked them in the cream for about six minutes until al dente. Did I mention this is really good? I WILL be making this again!

Very easy to make and tasty. I was also surprised by how light it tasted. I will definitely make it again.

It was a very easy to make!! The sauce was too thick, so I added a cup of pasta cooking liquid to it. I also added ground chicken for the protein factor. Will definitely make this again!!

All I can say is turn the heat off AS SOON as the cheese has melted and not a moment later. I can only assume this would solve the problem of the entire thing seizing up and turning into a clumpy mess, because it was fine one second and nearly unsalvageable the next. We finished it, but I won't be making it again.

I really loved this recipe--as others are reporting, it was surprisingly light. I would have added more mint, but I love fresh mint. The sweetness of the herb and the sweetness of the peas went really well together. If you're looking for another recipe to try that combines pasta and mint, check out this one with mint, peas, and pistachios--surprisingly amazing:

This recipe is comforting and satisfying as written. The second time making this, I used 1 1/2 tablespoons dried mint, did not add pasta water to the sauce, but used 2 cups of the cream and waited until the last moment to toss in the cheese, which dispersed the cheese more evenly within the dish. Lovely and fresh tasting.

I absolutely love this dish! Ingredients can be found at any grocery store, preparation is quick and easy and the final product is always a crowd pleaser. I substitute fresh basil for the mint and, as other reviewers suggested, add freshly squeezed lemon juice to the pasta before serving. Delicious!!

I used non-fat 1/2 and 1/2, and it was a clumpy mess. The milk never thickened, and the cheese was in big globs. The flavor was very good though. Was this because of the non-fat substitution?

This recipe would be much better if the pasta and peas were halved and the rest of the sauce left at the same proportions. I could barely taste the fresh herbs and Parmesan cheese--the taste of the peas overwhelmed. If I were to make it again, I would add more herbs to the mix.

I LOVEEE this recipe! its so simple and easy, and it tastes soo good! ive made it serveral times and its a big hit. i dont use the mint and i dont always use fresh parsley. i sometimes add prosciutto which tastes great. i have also used half and half and it works just as good as whipping cream. also good with tortolini

This was really good. I made it for a dinner party and everyone loved it. I used basil instead of mint and added lemon juice like previous reveiwers suggested and it was perfect. I usually hate heavier cream sauces, too, but this one was great.

This recipe could feed an army! My girlfriend and I barely put a dent in it. Next time Iɽ add another flavor to it - I think it would be good with prosciutto.

Ewwww! Sorry, but. I thought this was yucky. I followed the directions to the letter, and it was still way too salty, too clumpy, too grainy. Might have been okay the second it was poured on the hot pasta, but as it cooled, ewww. Maybe I'm just not that into Parmesan cheese.

We love it. Half the time we make it exactly as is. Or, for a fun change and an elegant company meal, we've also made it with asparagus and basil rather than peas and mint.

This was surprising light and refreshing for a cream based sauce. I did use only a cup of cream, and more of the pasta water than the recipe called for so that it wasn't so creamy. Really good!

This is soo good and soo easy to make! I used fresh sugar snap peas instead of frozen peas and topped each dish with some toasted pine nuts. The fresh mint really makes the dish. Enjoy!

Pasta salad with peas, cucumber and mint

Consider this easy, refreshing, colorful menu for a lunch or brunch.

The salmon can be fixed as much as a day ahead, though it tastes best if poached just a few hours before serving. The only real last-minute work is tossing the romaine lettuce into the pasta salad. (It’s worth it--the crunch is absolutely delicious.) The no-bake lemon cheese tart can be frozen up to one month.

Start off with Prosecco, an Italian sparkling white wine. It’s a wonderful substitute for Champagne, lighter-tasting and a good value. Add a few drops of cassis for a Kir or orange juice for a Mimosa.

Cook the pasta and cucumbers ahead to allow time for chilling before they are tossed with the dressing. That way, the flavors are not absorbed by the pasta.

Cook the pasta in boiling salted water according to the package instructions.

While the pasta cooks, split the cucumber lengthwise, remove the seeds and dice it small. Just before draining the pasta, stir in the cucumber to blanch it. Drain the pasta and cucumber and return them to the pot. Stir in the oil. Chill the pasta completely, at least 4 hours or overnight.

Add the onions, peas, mint, balsamic and wine vinegars, mayonnaise, buttermilk, 1 1/2 teaspoons salt and pepper to taste. Toss until the pasta is well-coated. Taste adjust seasoning. (This can be mixed several hours ahead or overnight and refrigerated, covered airtight.)

To serve, add the lettuce toss until mixed. Let rest 10 minutes before serving.


  • Mixed shimeji or enoki mushrooms - 6 ounces. (They must be trimmed and torn into single mushrooms)
  • Gruyere Parmesan - 3 1/2 ounces (Grated)
  • Whole grain mustard - 2 tablespoons.
  • White pepper - to taste.
  • Sea salt - to taste.
  • Freshly ground nutmeg - a pinch
  • Rigatoni pasta - 9 ounces.
  • Bay leaf - 1 no.
  • Whole clove - 1 no.
  • Onion - 1/4 (Peeled)
  • Lukewarm milk - 2 cups. (You can keep some more)
  • All purpose flour - 1/4 cup.
  • Butter - 2 tablespoons.

Linguine With Lemon, Garlic and Thyme Mushrooms

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta.

If all you can find is regular button mushrooms, this pasta is still worth making - so no excuses.

For US cup measures, use the toggle at the top of the ingredients list.

This is one of my proudest creations and, I suppose, a good example of a recipe that isn't originally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta.

If all you can find is regular button mushrooms, this pasta is still worth making - so no excuses.

Healthy & Delicious: Marinated Mushroom Salad Recipe

Editor's note: On Mondays, Kristen Swensson of Cheap, Healthy, Good swings by these parts to share healthy and delicious recipes with us. Take it away, Kristen!

Thanks to sky-high humidity and temperatures in the triple digits, we're attempting a No-Cook month on Cheap Healthy Good, my primary blog. So far, perhaps unsurprisingly, the best recipe ideas have come from vegans.

Since vegan cookbooks don't include meat but tend to load up on vegetables, the oeuvre naturally includes more raw and heatless meals. Supermarket Vegan, by Donna Klein, eschews meat substitutes like seitan and tempeh as well, making it even more useful for our purposes.

Marinated Mushroom Salad is just one healthy, cold winner amongst a victory parade of bruschettas, guacamoles, dips, wraps, sandwiches, and desserts. Juicy, fresh, and unexpectedly toothy, it's a good main course or side dish, and should appeal to carnivores and veg-heads alike.

Like many no-cook dishes, assembly is stunningly easy: chop up some produce, throw in a few herbs, dress everything, and refrigerate. The original recipe called for 1/2 teaspoon dried oregano and 1/2 teaspoon dried tarragon. I didn't have the tarragon, and went with a full teaspoon of oregano. Besides that, there were no changes.

So, here's to you, vegans. Grazie for all the good ideas, and for not heating my kitchen any more than absolutely necessary.

Watch the video: Μακαρονοσαλάτα εύκολη και πεντανόστιμη - delicious pasta salad. Greek Cooking by Katerina (January 2022).