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  • Writer's pictureYiannoulla Burness

Gourmet Mushroom Pasta

Melt in the mouth home made fettuccine pasta served with gourmet mushroom sauce, does that sound delicious to you?

The pasta is made fresh and only involves four ingredients, flour, semolina, water and turmeric. If you have never made fresh pasta before, I hope you will give it ago.

I use a kitchen aid standard mixer with an attachment to make the pasta.

If you do not have a standard mixer, you may have a portable pasta maker which works just as well.

The last alternative is to use a rolling pin to roll out the dough. In the instructions where it says stretch and thin you would use a rolling pin. When you are ready to cut the pasta, fold the dough into thirds and cut along the unfolded edge to what width you want.

My go to recipe at the present is fresh pasta have fun making this dish.

*If you choose not to make the pasta purchase your favourite brand from the store and cook according to instructions.

*The gourmet mushroom sauce is delicious and can also be served with rice, or noodles.


food processor, portable pasta maker or pasta roller and fettuccine cutter attachments for stand mixer/kitchen aid , other alternative a rolling pin


250g or 1 1/2 cup semolina

250g or 1 2/3 cup double zero flour (written OO)

1 1/4 teaspoon turmeric

300mls filtered water (warmed)


* Warm the water until just warm.

* Place the two flours and turmeric into a food processor, process to combine the flours.

* With the motor running slowly pour the water into the food processor until the dough starts to come together and is sticky but not wet to touch. You may not need all the liquid.


* Turn the dough out onto a lightly floured surface using 00 flour.

* Knead the dough until it becomes silky smooth, about 10 minutes.

* Shape the dough into a ball and wrap tightly with plastic wrap.

* Set aside to rest for 15 minutes at room temperature.


* Set up the pasta machine with the roller attachment in place, put it on the widest setting ( usually beginning with 1)

* Take your dough and cut into four pieces . Flatten one piece of dough into a thick disk and feed it through the pasta roller. Repeat this once or twice.

* Fold this piece of dough into thirds, give it a press between your hands then feed the pasta through the rollers, crosswise. Do this at least a couple more times as this helps to strengthen the gluten in the flour, giving it a chewier texture when cooked.

* Next step is thin and cut the pasta. Each time you feed the dough through the rollers the dough will become thinner, at the same time change the setting until you reach 5 0r 6. If the pasta gets too long to be manageable lightly dust the bench top with semolina flour lay the stretched out dough down and cut it in half or thirds depending how long you want the noodle to be.

* Continue with the other pieces until all the dough is stretched and ready to be cut into noodles.

* Remove the pasta roller and now attach the fettuccine cutter.

* Run the sheets of stretched pasta through the cutter.

* Toss the noodles with a dusting of semolina to keep them from sticking together place them on a floured baking tray and cover with a towel while you finish cutting the rest of the dough.

* If you choose not to cook all the pasta you can freeze it on the tray and once frozen store in zip lock bags in the freezer. When required take frozen pasta from the freezer and add strait to a pot of boiling salted water and cook 3 -4 minutes or until al dente.



2 tablespoon grape seed or light cooking oil

265g gourmet mushrooms or mushrooms of choice

110g or 1/2 medium onion finely chopped

37g or 7 medium size garlic cloves, minced

1 tablespoon plant based butter or substitute

1 tablespoon plain all purpose flour

450g plant based milk

1/2 teaspoon salt or to taste

1 teaspoon rice miso paste (optional)

1 tablespoon mushroom powder (optional)

1/2 - 1 teaspoon cayenne pepper

1 tablespoon finely minced parsley plus extra for garnish

2 teaspoon lemon zest


*Heat a pan on medium to high heat, add grape seed oil then add mushrooms. Toss on high heat and allow mushrooms to cook and sweat down for 2 minutes add a generous pinch of salt toward the end of cooking. Remove mushrooms and set a side.

*Add finely chopped onion to the pan and saute until soft then add in garlic and continue cooking another minute. Remove form heat and add to the mushrooms.

*To a clean pan on low heat add plant butter, once it has melted add the all purpose flour and mix into butter with a wooden spoon.

*Leave the heat on low and slowly add the milk stirring constantly so the sauce does not become lumpy. To keep the sauce thin continue to slowly add milk while stirring.

*Next add salt, miso paste, mushroom powder and cayenne pepper. Take a whisk and whisk these ingredients through the sauce, keep stirring and add more milk as needed .

*Add the mushrooms with onion and garlic to the sauce and stir gently keeping heat low let sauce simmer and thicken.

*Add minced parsley stir through adjust flavour to your liking.


* Bring a large pot of salted water to the boil.

* Cook the pasta until al dente, 3-4 minutes. Strain the pasta and reserve some of the cooking water.

* Add the pasta to the mushroom sauce and toss together gently until the noodles are well coated with the sauce.

* Add a little of the reserved cooking water as needed to thin sauce out if it has become too thick.

* Serve pasta in individual bowls, garnish with extra minced parsley.

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