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Creamy Vegetable Pasta with Wild Mushrooms

Serves 4


· 225g pasta (your choice)

· 150g cauliflower florets, roasted

· 65g kale, chopped

· 70g wild mushrooms, sliced

· 70g cabbage, thinly sliced

· 150g parsnips, peeled and diced, roasted

· 240ml double cream

· 2 cloves garlic, minced

· 50g Parmesan cheese (or cheddar cheese), grated

· 30ml olive oil (plus extra for roasting)

· Salt and pepper to taste

· Fresh parsley, chopped (for garnish)


1. Preheat the oven to 200°C (400°F).

2. On a baking sheet, toss the cauliflower florets and diced parsnips with a drizzle of olive oil, salt, and pepper. Roast in the oven until tender with a slight crunch, about 10 minutes.

3. Cook the pasta according to package instructions. Drain and set aside.

4. In a large skillet, heat 30ml of olive oil over medium heat. Add minced garlic and sauté until fragrant.

5. Add roasted cauliflower, kale, wild mushrooms, roasted parsnips, and cabbage to the skillet. Cook for an additional 8 minutes or until the vegetables are well combined and heated through.

6. Pour in the double cream and stir well. Allow the mixture to simmer for 2 minutes.

7. Add the cooked pasta to the skillet and toss everything together until the pasta is coated evenly with the creamy vegetable mixture.

8. Stir in Parmesan cheese (or cheddar cheese) and season with salt and pepper to taste. Continue to cook for an additional 2-3 minutes until the cheese is melted and the sauce thickens slightly.

9. Remove the skillet from heat and garnish with fresh parsley.

10. Serve the creamy vegetable pasta hot, with an extra sprinkle of cheese on top if desired.

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