Indulge in Creamy White Wine Garlic Mushroom & Purple Sprouting Pasta

A hearty bowl of creamy white wine garlic mushroom & purple sprouting pasta ... This dish will fill your kitchen with mouth watering aromas. And as I am a complete sucker for a pretty shaped pasta, today we’re serving this with Mafalda Corta, a pasta shape that is not just visually appealing but also perfect for capturing this creamy sauce. With its ruffled edges, this pasta ensures every forkful is packed with flavour.

Why Mafalda Corta is a Game-Changer

Mafalda Corta is not your average pasta. This shorter version of the traditional Mafalda is designed for creamy sauces that pack a punch, especially those with garlic mushrooms. The ruffled edges of Mafalda Corta trap the rich creamy sauce, so each forkful delivers those aromatic garlic notes, earthy mushrooms and the freshness from the purple sprouting, all coming together for a truly delicious dish.

Indulge in Creamy White Wine Garlic Mushroom & Purple Sprouting Pasta - The Recipe

How to make Creamy White Wine Garlic Mushroom & Purple Sprouting Pasta

Ingredients:

• 500g Mafalda Corta pasta

• 200g purple sprouting

• Olive oil

• 300g fresh mushrooms: A mix of cremini and shiitake mushrooms adds depth of flavour.

• 2 shallots, diced

• 3 cloves garlic, minced

• 200ml dry white wine: Choose a type you enjoy drinking.

• 200ml double cream

• 60g grated parmesan

• Salt and pepper, to taste

  
  
  
  

Method

Start by bringing a large pot of salted water to a boil. Add the Mafalda Corta and cook according to package instructions until it reaches the al dente stage—this typically takes around 8 to 10 minutes.

As the pasta cooks, don’t forget to reserve about one cup of the pasta water before draining it. That starchy water is a secret weapon for adjusting the sauce’s consistency later.

Bring a separate large pot of salted water to a boil and add the purple sprouting. Cook for 3-4 minutes then drain.

While the pasta is cooking, let’s get started on the sauce. In a large skillet, heat about two tablespoons of olive oil over medium-high heat. Add the diced shallot and sauté it for about 2 to 3 minutes until it turns translucent.

Next, introduce the minced garlic and sliced mushrooms to the skillet. Cook them together until the mushrooms brown and release their moisture, which should take about 5 to 7 minutes. The aroma of garlic and mushrooms will fill your kitchen, hinting at the delicious meal to come!

After the mushrooms are cooked, pour in the white wine. Let it simmer for around 2 to 3 minutes to allow the alcohol to evaporate. This step is key, as it enriches the flavours of the dish and adds a delightful acidity.

Now it's time to make the sauce creamy. Lower the heat and gently stir in the heavy cream and grated parmesan. As the sauce thickens, season with salt and pepper to taste. This is also a great moment to adjust the seasoning if needed.

Add a splash of the reserved pasta water to the sauce, which enhances its silkiness and helps it cling to the pasta nicely.

Once the pasta and purple sprouting are cooked and drained, transfer it directly to the skillet with the creamy mushroom sauce. Toss everything together gently, ensuring each piece of Mafalda Corta is coated in the luscious sauce.