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Autumnal Creamy Mushroom Pasta

This creamy mushroom pasta recipe is easy to prepare, with just a few simple ingredients, and is perfect for chilly autumn evenings. Pair with a glass of The Sisters’ Pinot Gris.


300g pasta (fusilli or penne)
400g mushrooms, sliced
2 cloves garlic, minced
2 tbsp olive oil
1 tbsp butter
1/2 cup cream (120 ml)
1/2 cup grated Parmesan cheese (50g)
1 tsp dried thyme
Salt and black pepper, to taste
Chopped fresh parsley, for garnish


Cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.

Heat the olive oil and butter in a large pan over medium heat. Add the sliced mushrooms and sauté until they are golden brown and tender, about 5-7 minutes.

Add the minced garlic to the skillet and sauté for an additional minute, until fragrant.

Pour the cream into the pan and stir until it is well combined with the mushrooms and garlic. Let the mixture simmer for 2-3 minutes, until it thickens slightly.

Add the grated Parmesan cheese to the pan and stir until it is melted and well combined with the cream and mushroom mixture. Season with dried thyme, salt, and black pepper to taste.

Add the cooked pasta to the pan and toss it with the creamy mushroom sauce until it is well coated. Cook for an additional 1-2 minutes until the sauce has heated through.

Divide the pasta among serving plates and garnish with chopped fresh parsley, and serve with a glass of The Sisters’ Pinot Gris!

creamy mushroom pasta