Mushrooms can transform a simple pasta dish into something very exciting. The secret? Simple ingredients that most people have in their cupboards anyway. Easy and quick to make. A light salad, dressed with olive oil, lemon juice, salt and pepper turn this dish into a complete meal.

Main course for 4 people

There is nothing better than mushroom pasta.


  • 750g / 1lb 10oz mushrooms
  • 3 large onions
  • 10 garlic cloves
  • 1 (Spanish) chilli pepper
  • 100g / 4oz pitted black olives
  • 350g / 12oz papardelle (preferably fresh)
  • olive oil
  • salt
  • black pepper
  • 6 tbsp chopped parsley
  • 100g / 4oz grated or shaved Parmesan cheese


  1. Clean the mushrooms and quarter them*. Peel and finely chop the onions and the garlic. Finely slice the red chilli; remove the seeds. Halve the olives.
  2. Bring a large pan of salted water to the boil. Cook the papardelle al dente (for exact cooking times, see product packaging). Drain and return to the pan.
  3. Heat 4 tbsp oil in a large frying pan. Add the onion and red chilli and fry for 3 minutes on a medium heat. Add the garlic and mushrooms and cook for another 3 minutes. Then add the halved olives and season with salt and plenty of freshly ground black pepper.
  4. Add a glug of olive oil and some freshly ground black pepper to the papardelle. Mix in the mushroom mixture and half the parsley.
  5. Warm a large platter or individual, deep plates and spoon in the pasta. Sprinkle with cheese and the rest of the parsley.

*Instead of using fresh mushrooms you could also use Ecopouch® mushrooms.

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