Spicy Creamy Mushroom Pasta

by La Kompott
30 min
Spicy Creamy Mushroom Pasta
An easy and fantastic everyday pasta (that I also often serve in dinner parties because it`s really tasty). This time I`ve used porcini and oyster mushrooms, but any mushroom varieties will work amazingly. Creme fraiche can be swapped with full fat cream or cream cheese (just add a little bit of water with the cream cheese), and parsley or chives will be just as delicious as basil. If I have spinach or rocket that are close to expiring I`ll add those to the sauce also!


  • 300 g mushroom
  • 1 x shallots
  • 2 clove garlic
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 tsp tomato puree
  • 1 tsp gochujang
  • 2 tbsp crème fraîche
  • 1 tsp salt
  • 1 pinch black pepper
  • 2 tbsp fresh basil
  • 30 g parmesan
  • 180 g spagetti
  • 1 pinch chili flakes


  1. Clean and roughly chop the mushrooms. Finely slice the shallot and garlic cloves. Heat up about 1 tablespoon of olive oil in a pan big enough for the pasta. Start by pan frying the mushrooms on relatively high heat until they have a nice colour. Decrease the heat to a medium/low level before adding the shallot, garlic and half of the butter. Cook until the shallot is soft and translucent, about 3-4 minutes.
  2. Stir in the tomato paste and gochujang and let simmer for about a minute before adding the creme fraiche. Simmer for a couple of minutes before seasoning the sauce with salt and pepper. Add the chopped herbs.
  3. Cook the spaghetti according to the package. Save some of the pasta water before draining the pasta.
  4. Add the spaghetti to the sauce alongside the rest of the butter, grated parmesan and a couple of tablespoons of the pasta water (this will make the sauce nice and creamy).
  5. Serve the pasta topped with chili flakes, more freshly grated parmesan and a drizzle of good olive oil!