Creamy Mushroom Squid Ink Pasta
This Creamy Mushroom Squid Ink Pasta tastes as fun as it looks!
Rich black in color… and rich in creaminess from the cheese - this is a meal your guests won’t soon forget!
Ingredients
FOR THE PASTA
✅ Squid Ink Pasta (1 medium packet)
FOR THE SAUCE
✅ Olive Oil (1 Tablespoon)
✅ Butter (1 Tablespoon)
✅ Mushrooms 250g / 10 oz mushrooms, finely chopped
✅ Garlic, minced (1 Tablespoon) (ab out 2 garlic cloves)
✅ Pinenuts (2 Tablespoons)
✅ Salt
✅ Pepper
✅ 1/4 cup (65 ml) white wine, dry
✅ 1 cup (250 ml) heavy / thickened cream
✅ 1 vegetable stock cube
✅ 1 cup Parmesan Cheese, finely grated
FOR THE GARNISHES
✅ Parmeasan Cheese (a little extra to sprinkle on top)
✅ Pinenuts (1 Tablespoon)
Method
FOR THE SAUCE
1. Grate Parmesan cheese and set aside
2. Finely dice up mushrooms and set aside
3. Heat oil in a pan on low heat and add mushrooms and garlic, stir
4. Lower pan heat to lowest heat and toss in 2 tablespoons of Pinenuts until lightly toasted (make sure you don’t burn them)
5. Then add salt and pepper, cream, white wine, and veggie stock
6. Finally, add butter then stir in Parmesan cheese. Stir occasionally on a very low heat (on your smallest element)
FOR THE PASTA
6. Bring a lightly salted pot of water to the boil and add your squid ink pasta (cook to package directions- usually 8ish minutes or until al dente. The only way you’ll know if it’s perfect is by trying a piece.)
7. Spoon out your pasta into your simmering sauce, serve in bowls with a sprinkling of extra garnishes like extra pinenuts and Parmesan cheese and enjoy! ☺️
Psst… if you’d like to unwind and watch a super cozy relaxing video of me making these delicious zesty lemon white choc truffles, check out my cozy YouTube video here :)
Connect With Me!
If you enjoyed this recipe, have any questions or want to chat, feel free to connect with me on Instagram @connorcarbonara! I’d love to hear from you!
Nutritional Info:
Counting calories and tracking macros works well for some people but for many others it can lead to obsessive tracking behaviours/disordered eating patterns (and often does more harm than good) - so I’ve made the personal decision to not post them because I never want my recipes to play a role or influence someone into unnecessary tracking/unhealthy views about food and calorie counting. I believe food is one of the best things this world has to offer and hope my recipes inspire you to get creative, have fun, and enjoy life to the fullest (surrounded by incredible food)!
