Jamie Oliver 5 Ingredients Mushroom Pasta

The first time I made this, I was tired — like, bone-deep tired. The kind where you stand in front of the fridge and hope a roast dinner jumps out fully cooked. Instead, I found half a pack of mushrooms, a lonely clove of garlic, and the last swirls of fusilli at the bottom of a jar. Didn’t look like much. But I remembered this Jamie Oliver recipe I’d seen ages ago and thought, why not. I wasn’t expecting it to hit — but wow, it hit.

There’s something magic about how five simple things — mushrooms, garlic, pasta, a bit of crème fraîche, and cheese — come together. It’s not fancy, but it feels like it is. Creamy, garlicky, full of that earthy mushroom depth. It tastes like someone cooked for you, which honestly, is all I wanted that night. And now? It’s on weekly rotation, especially when I want comfort without effort. You’ll get it after one bite.

Why You’ll Love It

• Takes 15 minutes, max — yes, really. The pasta water won’t even have time to boil over (unless you wander off, like I do).
• Feels rich and indulgent, but there’s only five ingredients. You barely do anything.
• It’s endlessly adaptable — swap the cheese, the mushrooms, even the pasta. It still works.
• Leftovers reheat like a dream. Add a splash of water and you’re back in business.
• It’s warm, creamy, and garlicky — basically a hug in bowl form.
• You don’t need to be in the mood to cook. Just mildly conscious.

Ingredients

• 150g dried trofie or fusilli (or honestly, any short pasta will do)
• 2 garlic cloves
• 250g mixed mushrooms
• 25g Parmesan cheese
• 2 heaped tablespoons half-fat crème fraîche

How to Make It

Salt that pasta water like you mean it:

Bring a big pot of water to a proper boil. Chuck in a handful of salt — it should taste like the sea. Add the pasta and cook according to the package, but don’t walk away. Save a mug of the cooking water before draining. You’ll need it later, trust me.

Garlic first, always:

While your pasta’s cooking, peel and thinly slice the garlic. Throw it into a large frying pan with a good glug of olive oil. Let it gently sizzle over medium heat — not burn, just go golden and fragrant. Your kitchen will smell divine in about 90 seconds.

Mushrooms in the mix:

Roughly tear any big mushrooms — keep it rustic. Add them to the garlic and season generously with salt and black pepper. Cook for about 8 minutes, stirring now and then, until they’ve released their liquid and started to go golden and a bit crisp on the edges.

Bring the pasta to the party:

Toss the drained pasta straight into the pan with the mushrooms. Add a splash of that starchy pasta water you saved — enough to make it glossy and saucy, but not soupy. This step brings it all together.

Make it creamy, make it sing:

Finely grate most of the Parmesan into the pan. Stir through the crème fraîche. You’ll see it instantly melt into a silky sauce. Taste. Adjust. Maybe a bit more pepper. Maybe a splash more water if it’s too thick. Go with your gut.

Plate it up like you mean it:

Spoon into warm bowls. Grate the rest of the Parmesan on top. That’s it. No garnish needed — unless you’re feeling fancy, then a few parsley leaves wouldn’t hurt.

Common Mistakes and How to Dodge Them

My mushrooms turned out soggy instead of golden. What happened?
Too many in the pan, not enough heat. Mushrooms need space — if they’re piled on top of each other, they steam. Give them room to breathe.

Why does it taste bland?
Probably undersalted pasta water — that’s where most of the flavour magic happens. Also, don’t be shy with black pepper. It adds warmth.

The sauce is too thick. Did I mess up?
Nah — just add another splash of the reserved pasta water. Happens to me almost every time. It’s an easy fix.

My crème fraîche curdled — what did I do wrong?
You probably added it while the heat was too high. Take the pan off the hob for a second, then stir it in gently. Works every time.

Storage and Reheating

Pop leftovers into a sealed container and stash in the fridge — they’ll keep for 2 days, easy. To reheat, just warm it slowly in a pan with a little water or milk to loosen it up. Microwave works too — just go low and stir halfway through. Don’t freeze it though — crème fraîche doesn’t thaw well, and the mushrooms go weirdly spongy. It’s not great.

Frequently Asked Questions

Can I use yoghurt instead of crème fraîche?
Yes, full-fat Greek yoghurt works — just stir it in off the heat to keep it smooth.

Is there a vegan version?
Yep! Use a plant-based cream and vegan cheese or nutritional yeast. Tastes lovely with oat cream, actually.

What’s the best kind of mushroom to use?
A mix is ideal — chestnut, shiitake, oyster. But even plain button mushrooms will do the trick.

Can I make this ahead of time?
I wouldn’t. It’s best hot and fresh. But if you’ve got leftovers, they’re still decent the next day with a splash of water and some extra cheese.

Nutrition Facts (Per Serving):

• Calories: ~420 kcal
• Fat: 16g
• Carbs: 52g
• Protein: 16g
• Sodium: 220mg
• Sugar: 3g