Big Pasta with Mushroom, Parsley, Garlic and Thyme
Show: Nigella Feasts
Episode: Food to Go
Rate This RecipeRead users' reviews (36)
- Recipe categories: Meat, Cheese, Vegetables, Mushroom,
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- ratings & reviews(36)
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Average Rating:
Total Reviews: 36
Showing 31-36 of 36
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By djhare_7335093
Bridgeville, DE
on March 02, 2007
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I serve this at my dinner parties. A guest chef requested the recipe and is using it on his brunch menu. He says," it is a gourmet dish." I do not change the recipe at all. It is perfection.
By fennessy1027
Seattle, WA
on February 26, 2007
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Need a little more - a bit mild so I added truffle oil before serving
By al.mancuso_7216637
Pittsburgh, PA
on February 12, 2007
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we couldn't find the dried porchini mushroome, but the dis was fantastic without them.
By billybarb80_4921246
Fort Valley, GA
on January 28, 2007
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Wonderful! I used crescent rolls, and just because I saw them, I bought garlic flavored rolls. They were a big hit. I can't wait to try the mushroom soup.
By samanthajanecoo...
nyc, NY
on December 10, 2006
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i loved this pasta. my husband did too. i halved the recipe. it feeds an army. and i omitted the oil in the mushroom mixture, it didn't make a difference with all that butter. in terms of mushrooms- i used dried porcini, portobella, and white buttons. cremini would be good too.
By jennallen7_2364836
Roseville, CA
on November 20, 2006
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I made this for a huge group of people and still had leftovers. Cut the recipe in half if you are feeding less than 10. I used local and mushrooms, and it gave the dish wonderful flavor. Also, it's great with diced chicken meat added to the dish.