Creamy Mushroom and Dill Pasta | Fusilli with Creamy Mushroom and Dill on notjustspice.com

It’s the start of the week and you had a bad day, you’re taking one down. What you need is a snuggle with the warm and comforting creamy mushroom and dill pasta. It has the power to turn a bad day around!

No, really, it does. This fusilli with creamy mushroom and dill fills your senses with the rich, savoury and distinctly mushroom aroma before it smacks you with a lovely dill aroma. And as you take a bite, the smooth rich cream envelops you in a tight warm embrace, so full of flavour, so full of affection. Before long, you put the bad thoughts aside as you snuggle up and enjoy your meal. And soon, you’ve filled you senses with warmth that a bad day cannot overshadow — and you move on with the hope and determination that tomorrow will be better.

Creamy Mushroom and Dill Pasta | Fusilli with Creamy Mushroom and Dill on notjustspice.com

Oh, I do know what I’m going on about. I make this creamy mushroom and dill pasta whenever I have a bad day and it turns my mood around! Go, on. Try it. It’s healthy too. Ummmm, no it really is. It is sinful, it is delicious, it lifts your mood, but yes, it is also healthy. First, the mushrooms. Well, edible mushrooms are very appetising thanks to their unique savoury flavour. They are also antioxidant powerhouses, immune boosters and are rich in vitamins, iron, selenium, and a host of other nutrients. They release their nutrients as they cook, so you’re doing yourself a favour really! Then, the dill. You’re only slightly bruising it in the dish (apart from garnishing), so you get all of its nutrition (powerful vitamins, minerals, folate, iron and manganese), and it leaves your mouth feeling fresh, your gut feeling happy, and actually cheers you up — or at least calms and soothes your mind according to this article.

Creamy Mushroom and Dill Pasta | Fusilli with Creamy Mushroom and Dill on notjustspice.com

And don’t even get me started on the benefits of cream, sour cream, and cheese. So you see, it isn’t just the taste, it’s the very make up of this creamy mushroom and dill pasta that’ll turn a bad day around. You can use any variety of mushroom: button, chestnut, shiitake or oyster. I used a combination of button mushrooms and oyster mushrooms. As for the pasta, you could use any of the ribbon varieties or shell varieties. Slicing and chopping can take up much of your time — you can save time by using the food processor. If you are out of sour cream and crème fraîche, use cream instead. And if you do not have parmesan on hand you could use Emmenthal.

You know what to do once you leave work… head to your grocery store and seek out mushrooms and dill. And once you make this cosy and creamy mushroom and dill pasta, do not forget to comment below, or tag me on Facebook (@notjustspice) or Insta with the hashtag #notjustspice.

Creamy Mushroom and Dill Pasta | Fusilli with Creamy Mushroom and Dill on notjustspice.com

Creamy Mushroom and Dill Pasta | Fusilli with Creamy Mushroom and Dill

It’s the start of the week and you had a bad day, you’re taking one down. What you need is a snuggle with the warm and comforting creamy mushroom and dill pasta. It has the power to turn a bad day around!

Ingredients
  • 345 g mushrooms sliced thin
  • 1 medium onion (about 120 g) chopped
  • 4-5 cloves garlic sliced thin
  • 85 g parmesan cheese grated, or blitzed in the food processor
  • 25 g dill fronds chopped fine, or blitzed in the food processor along with the cheese
  • 225 g pasta fusilli or any ribbon-shaped or shell shaped pasta
  • 1 cup heavy cream
  • 1/2 cup sour cream or crème fraîche or 1/4 thick curds or yogurt
  • 1/2-3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3 tablespoons olive oil
  • 2 teaspoons virgin olive oil
Instructions
  1. Start off with your pasta, as you'll need the starch-rich pasta water in your sauce. Cover pasta with water and cook it till it's done.

  2. When it's done, drain and save the water. Add virgin olive oil to the pasta and toss it about to coat the pasta so it doesn't lump up.

  3. In a skillet or large pan, heat the olive oil, then add the onions and garlic and mushrooms. Sauté until they all just beginning to turn golden.

  4. Add 1 and 1/4 cups of the pasta water you saved to the skillet, and bring it to a slow boil.

  5. Then, add the parmesan, dill and cream and sour cream or crème fraîche. Again, slowly bring to a boil (it'll come to a boil almost immediately) while you to stir to melt the parmesan.

  6. Simmer for 5 minutes and then turn off the heat.

  7. Let it rest for 15 minutes before you serve the sauce over the pasta. Garnish with parmesan cheese and chopped dill.

Notes

You can use any variety of mushroom: button, chestnut, shiitake or oyster. I used a combination of button mushrooms and oyster mushrooms. As for the pasta, you could use any of the ribbon varieties or shell varieties. Slicing and chopping can take up much of your time — you can save time by using the food processor. If you are out of sour cream and crème fraîche, use cream instead. And if you do not have parmesan on hand you could use Emmenthal.

Related Links:

How To Make Sour Cream (not just spice)

How To Make Crème Fraîche (not just spice)

13 Incredible Health Benefits of Dill Weed (Natural Food Series)

The health benefits of mushrooms (BBC goodfood)

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