Mushroom Medley Pasta Recipe

An easy but tasty vegetarian pasta dish.



Prep Time

5 minutes

Cooking Time

30 minutes



Recipe Ingredients

  • 16 SPAR lasagne sheets (or 400g pasta of your choice like macaroni)
  • 3 Tbsp (45ml) SPAR butter
  • 1 punnet (250g) SPAR Freshline button mushrooms, roughly chopped
  • 1 punnet (250g) SPAR Freshline brown mushrooms, roughly chopped
  • 2 cloves of SPAR Freshline garlic, crushed
  • 1 Tbsp (15ml) SPAR olive oil
  • ½ SPAR Freshline onion, finely chopped
  • ½ tub (125g) SPAR medium fat cream cheese
  • ¼ cup SPAR Marksbury Select Parmigiano Reggiano cheese, shaved
  • Handful of freshly chopped SPAR Freshline parsley
  • Salt and milled pepper

Recipe Method

  1. Cook the lasagne sheets in a large pot of boiling salted water until just soft. It should take about 12 minutes. Drain. Reserve a cup of the cooking liquid.
  2. Heat a large non-stick frying pan over medium heat, add ½ the butter and sauté the mushrooms in batches until golden and soft (about 8 minutes). Add them all back into the pan, then add the garlic and cook for a minute or so. Season well. Remove and set aside.
  3. Add a splash of oil to the pan, fry the onion for 5 minutes and add back the mushrooms.
  4. Add the cream cheese and just enough pasta water to make a loose sauce.
  5. To serve, stir the pasta through the sauce, add the mushrooms, sprinkle the parsley, drizzle some olive oil and top it with some shaved parmesan cheese.

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