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Mushroom Brandy Cream Pasta
Rich and delicious pasta sauce with brandy, cream, and mushrooms.
45 minutes,   4 servings
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4 Tbsp Extra virgin olive oil
1 ½ pounds Mushrooms, sliced or quartered.
1 cup Brandy
1 ¼ cups Heavy cream
1 lb Spaghetti (or any other pasta)
¼ cup Tomato paste
1 medium Onion
¼ cup Flat parsley, minced.
½ cup Grated parmigiano reggiano cheese
pinch Red pepper flakes
1.  Start pasta water.
2.  In batches based on pan size (there should be one layer of mushrooms), saute mushrooms in oil until water releases.
3.  Season and cook for 6-8 minutes in total, then remove.
4.  Saute the diced onion (1 medium onion) in olive oil.
5.  Add a pinch of red pepper flakes (or none, or more, to taste) and tomato paste (1/2 cup). Cook and stir to combine.
6.  Add 1 cup of brandy, followed by heavy cream (1.25 cup).
7.  Stir to combine and bring to gentle simmer.
8.  Start cooking pasta now.
9.  Let the sauce thicken, simmer, and season with salt and pepper to taste.
10.  Before pasta reaches al dente, remove it and add it to the saute pan with mushrooms.
11.  Continue cooking until pasta reaches al dente.
12.  Add cheese (1/2 cup grated parmigiano reggiano cheese) and parsley (1/4 cup).

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Mushroom Brandy Cream Pasta. Recipe on first page, not a blog.