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Big Pasta with Mushroom, Parsley, Garlic and Thyme Recipe

Big Pasta with Mushroom, Parsley, Garlic and Thyme

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Average Rating:

Total Reviews: 36

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  • on August 10, 2012

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    I may be biased because I love mushroom made any way. This recipe is great. I cut it in half because my spouse does not share my love for shrooms, but it still made plenty. The recipe is labor intensive but worth it. If you are looking for a simple recipe this is not for you. I used white wine instead of Sherry cuz that what I had on hand and it totally works. I used way more garlic because you can't go wrong with extra garlic and I added a shallot to the sautee.This recipe will surely impress any guests so if you want to wow people make this. This is definately resturant quality and well worth the expsense. This is going to be a recipe I make when I entertain.... I also cut the cutter and used olive oil for the sautee as well. I could not in good conscience use all the butter listed.

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  • on July 31, 2012

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    This is one of my favourite comfort foods... So lovely and creamy, yum!

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  • on February 28, 2012

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    I made it for New Year's first family dinner. I love it! This is the best mushroom pasta sauce I have ever made. My husband and I like porcini a lot and I will make this again for sure. I just think I will convert to half recipe as usually we are two adults and two little kiddos and the recipe is for a larger group.

    Update (02.28.12: It freezes very well. The trick is to let it tawn in the fridge before heating it up, so you don't break the pasta.

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  • on July 25, 2011

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    I liked this but didn't love it. I followed the recipe exactly as written and it was rather expensive for something that I didn't think was out of this world. If I were to make it again, though I probably won't, I wouldn't bother baking it, I would just mix the sauce with the pasta and serve. I absolutely love Nigella, just not this particular recipe.

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  • on July 24, 2011

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    Made the bechamel w/ 5T butter, 5T very finely milled whole wheat flour S & P and a little nutmeg - and skim milk. Added parmesan and a splash of vermouth. Heated olive oil instead of butter and sauteed finely minced shallot and shitakes till both were golden. Added smashed garlic and sauteed briefly so garlic could reach its most flavorful state without burning. Then I added parsley and lemon thyme from my garden to the warm pan and turned off heat. When bechamel was a good consistency, (which was tan from the WW flourI added the mushroom mixture like Nigella suggests. Added enough red pepper flakes to pique the taste without adding heat. Spent the morning making fresh semolina pasta - long noodles that were about 1 1/2 inches wide, and wanted something awesome to serve on it. Added cooked pasta to sauce and served immediately - didn't want the fresh pasta to break down and wanted it al dente, which is why I didn't bake it. Added a little pasta water for consistency.


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  • on June 29, 2011

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    tasty !

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  • on June 02, 2011

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    Great recipe, I changed it a bit, using Evaporated milk (instead of all that butter, flour and milkused marsalla wine, and monterey jack cheese instead of parm. So good, thanks Nigella.

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  • on April 24, 2011

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    This was wonderful!! A special dish that I will make again.

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  • on March 06, 2011

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    Maria - perhaps you used 8 ounces of milk instead of 8 cups?

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  • on December 28, 2010

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    I made this dish for Christmas Eve family gathering. Everybody loved it. So much flavor it was wonderful. Nigella says it serves 16, but it serves more then that. I put it in a turkey roasting pan it made so much. The only thing I would suggest is not to pour all the liquid from the dried mushrooms in. Because there is a grittiness that settles in the bottom of the pan. I will be making this again, but just cutting it in half.

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