Pasta with wild mushroom sauce

This is a lovely dish to serve during the autumn months when wild mushrooms are in season. It can be made with chestnut mushrooms if you cannot find a selection of wild mushrooms. While the pasta is cooking you can make the sauce. It can be completely dairy free if you use Oat Drink to make the sauce and leave the cheese out.

Serves 4


2 tbsp olive oil (or butter if you prefer)

1 shallot, peeled and finely chopped

1 clove garlic, finely chopped

200 g mixed wild mushrooms cleaned and sliced (reserve a few to serve separately)

3 tbsp of dry white wine

1/2 tsp chopped fresh time leaves

25 g plain flour

300 ml Oat Drink

1 tsp chopped fresh thyme leaves

salt and lack pepper

300 g pasta such as tagliatelle or linguine

4 tbsp grated Parmesan cheese (optional)

chopped parsley to serve.


Sweat the shallot and garlic in the oil until soft but not brown. Add the wild mushrooms and move them around the pan so they are coated in the oil. Add the wine and turn up the heat to allow it to evaporate. Reduce the heat slightly, add the chopped thyme, cover the pan and allow the mushrooms to soften. Sprinkle the flour into the pan, stir well and allow it to cook for a minute. Gradually stir the Oat Drink into the flour and mushrooms until you have made a sauce. Add a little more Oat Drink if you need to loosen the sauce. Cook the reserved sliced mushrooms with a little more olive oil in a separate pan and reserve for garnishing the dish when you serve. Season the sauce with pepper and salt.

Meanwhile boil a large pan of salted water and cook the pasta according to the instructions on the pack (usually 10 - 12 minutes). Drain the pasta and return to the pan with a little olive oil. Add the mushroom sauce and mix into the pasta. Serve in four warmed bowls and finish the dish with the sautéed mushrooms and chopped parsley.