Turquoise Blog’s creamy mushroom pasta recipe

I’d like to dedicate this post to @bonappetitmtl, who asked me for my pasta recipe last week, after I posted a photo on Instagram. I hope you’ll enjoy it! 🙂

Before I begin though, I would first like to point out that I don’t often use recipes, especially for pasta. Ok, sometimes that backfires on me, but usually, things turn out to be pretty yummy. As well, I like the liberty of picking and choosing the ingredients that I want and putting as much of one ingredient as I like (especially garlic). Therefore, I have done my best to draft up this pasta recipe, the way that I would make it. I think that pasta is something super easy to make and that’s probably one of the reasons why I like it so much. I can easily choose to add an ingredient in, because I have some in the fridge (like spinach, or rapini). So, I hope you will also feel free to do this recipe as you want 🙂

Easy alternative to this recipe: creamy spaghetti with sautéed rapini, prosciutto chips and parmigiano reggiano (2016)

Recipe for: 2 portions
Prep time: 5 mins
Cook time: 15-20 mins

  • Ingredients:
  • 2 portions of spaghetti (or any other pasta you wish to use)
  • about 2 cups of mushrooms (any kind – I’ve got a thing for oyster mushrooms lately and I really like Portobello mushrooms too)
  • extra virgin olive oil
  • butter
  • about three cups of spinach (optional)
  • 2 cloves of garlic
  • 1 shallot, sliced thinly
  • sliced prosciutto (optional topping)
  • half a small onion, diced
  • about 1 cup of cooking cream (15% works fine)
  • parmigiano reggiano cheese (topping)
  • a few arugula leaves (optional topping)
  • Salt and pepper to taste


Creamy spaghetti with oyster and portobello mushrooms, spinach, prosciutto chip, arugula and parmigiano reggiano (2017)


How to make my creamy mushroom pasta:

  1. Bring a large pot of water to a boil and add the spaghetti in. Cook until al dente (follow the instructions on the package) then drain the water. Reserve.
  2. While the pasta is cooking, prep your other ingredients. I like to halve the oyster mushrooms on the length and cut the Portobello mushrooms in long thin slices. Chop up your garlic, as well as the shallot and half of the onion.
  3. Heat a large pan on high heat, add your mushrooms in and salt. Let them cook on high heat until they sweat out their water, then add some butter and olive oil and let them color. Once they have a nice color to them, put the heat to medium add the garlic, shallots, spinach (if you chose to add some), salt and pepper. Cook for a few minutes or until the ingredients are cooked and set aside in a bowl.
  4. If you chose to do the prosciutto chips, put the slices of prosciutto in the pan on high heat, for about 1 minute on each side. Remove and set aside with the vegetables.
  5. Add some olive oil and butter to the pan and color the onion on medium heat. Once they are cooked, add the cream, salt and pepper.
  6. Add two portions of spaghetti to the creamy mixture and your vegetables mix. Carefully mix everything together, to make sure the noodles are coated in the creamy sauce and the vegetables are evenly mixed in.
  7. Serve the pasta and vegetables in pasta bowls, then top with the prosciutto chip and some arugula. Grind some black pepper over the pasta and grate some parmigiana reggiano to finish things off. Your pasta is ready to be devoured!
Creamy spaghetti with oyster and portobello mushrooms, spinach, prosciutto chip, arugula and parmigiano reggiano (2017)


UP NEXT: How to travel SE Asia for 3 weeks, for less than $2000!

*All photos are my own

2 thoughts on “Turquoise Blog’s creamy mushroom pasta recipe

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