Picture of cooked mushroom pasta garnished with parsley.

Pappardelle pasta, winter mushrooms, light truffle cream

Creamy pappardelle pasta recipe to add to your pasta menu.


  • 20g Western Star Salted Butter
  • 1 clove garlic, finely chopped
  • 25g slippery jack mushrooms
  • 25g king brown mushrooms
  • 25g pine mushrooms
  • 20g oyster mushrooms
  • 20g enoki mushrooms
  • 20g golden shallots
  • 150ml Anchor Extra Yield Culinary Cream 
  • 5g truffle paste
  • 200g pappardelle pasta, cooked al dente
  • 2g sea salt flakes
  • 2g cracked pepper
  • 1 bunch flat leaf parsley


  • Melt butter in a heavy based saucepan on medium to high heat
  • Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms soften.
  • Add the cream and truffle paste bring to the boil, check seasoning, add salt and pepper to taste.
  • Add pasta to the pan, toss to combine.
  • Plate up pasta and finish with picked parsley leaves.