Friday, March 1, 2013

Creamy Pasta with Cherry Tomatoes and Mushrooms

I haven't been able to bake as much or post as often as I'd like in recent weeks, what with work and a lack of photography equipment. So for now this simple recipe will have to suffice.

I suppose this doesn't result in the healthiest meal option but there's nothing like a comforting bowl of pasta when you've had a long day.

When I was studying for my Master's degree in England, pasta became much more of a staple of my diet. Quick and easy, sometimes I'd stir in store-bought tomato sauce or occasionally pesto from this amazing local deli. You can always create some kind of pasta dish with what you have lying around.

One afternoon I threw this together with whatever I had on hand at the time and it's become a favourite ever since.

200g/7 oz pasta (I used pennette rigate)
275g/10 oz cherry tomatoes*, halved
150g/5 oz mushrooms, sliced (I used fresh but you can use canned as well)
2 teaspoons Italian seasoning (or Italian herb seasoning)
150-200ml cream
Cooking oil
Salt and pepper
(*If you don't have cherry tomatoes, use roughly chopped regular tomatoes)

  1. Cook the pasta in boiling water until tender. Drain and set aside.
  2. In a pan, heat a few tablespoons of cooking oil and a knob of butter, then add the mushrooms and saute for a few minutes until they are cooked through. 
  3. Add the cherry tomatoes and Italian seasoning. Stir.
  4. Add the cream and the pasta, mix well and cook until heated through.
  5. Season with salt and pepper and serve.


  1. creamy pasta is my ultimate weakness. If I could magically make one food calorie-free it would be creamy pastas so that I could eat them everyday foorreeever

  2. If only! Calorie- and fat-free creamy pasta and cheesecake brownies, that would be the good life...