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

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!


  • 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


  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.


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.