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Garlic mushroom pasta

Garlic mushroom pasta

Crème fraîche & Parmesan

Crème fraîche & Parmesan

Serves 2

Cooks In16 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 402 20%

  • Fat 13g 19%

  • Saturates 5.7g 29%

  • Sugars 3.7g 4%

  • Salt 0.8g 13%

  • Protein 16.8g 34%

  • Carbs 58.1g 22%

  • Fibre 3.6g -

Of an adult's reference intake


  • 150 g dried trofie , or fusilli
  • 2 cloves of garlic
  • 250 g mixed mushrooms
  • 25 g Parmesan cheese
  • 2 heaped tablespoons half-fat crème fraîche

recipe adapted from

5 Ingredients – Quick & Easy Food

By Jamie Oliver


  1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
  2. Meanwhile, peel and finely slice the garlic. Place it in a large non-stick frying pan on a medium-high heat with ½ a tablespoon of olive oil, followed 1 minute later by the mushrooms, tearing up any larger ones.
  3. Season with sea salt and black pepper, and cook for 8 minutes, or until golden, tossing regularly.
  4. Toss the drained pasta into the mushroom pan with a splash of reserved cooking water.
  5. Finely grate in most of the Parmesan, stir in the crème fraîche, taste, season to perfection, and dish up, finishing with a final grating of Parmesan.


EASY SWAPS: Support our British cheeses – swap Stichelton into this recipe in place of the Parmesan. Super-creamy and rich (but mellower in flavour than many other blues) Stichelton is wonderful crumbled in a salad and melts beautifully grilled on a slice of sourdough.

Watch the video: Chilli Beef Lettuce Wraps - Gordon Ramsay (December 2021).