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Creamy Garlic Mushroom Pasta

Creamy Garlic Mushroom Pasta
Creamy Garlic Mushroom Pasta

If you like creamy pasta and mushrooms, which you probably do, you're gonna LOVE this dish.

Enjoy! :D



Mushroom Sauce

  • 1.5 tbsp dairy free butter
  • 4 Long Shallots (finely sliced)
  • 6 Garlic Cloves (finely sliced)
  • 1/2 tbsp Salt
  • 1 tbsp Thyme
  • 1 tbsp Rosemary
  • 1 tbsp olive oil (or truffle oil if you're feeling fancy)
  • 500g Chestnut Mushrooms (Sliced)
  • Pinch Pepper
  • Pinch Salt
  • 1 tbsp Dijon Mustard
  • 1/2 Lemon (Juice)
  • 250ml Soya Cream

Mushroom "Bacon" Bits

  • 2 Portobello Mushrooms (Sliced)
  • 1/2 tbsp dairy free butter
  • 1 tbsp olive oil
  • Pinch Salt
  • Pinch Pepper
  • 1.5 tbsp dijon mustard

The Body of the Dish

  • Enough cooked spaghetti for 4 people
  • Small handful Parsley
  • Chives (To Sprinkle & Serve)


  1. 1.

    Melt the dairy free butter in a pan and soften the shallots

  2. 2.

    Add the garlic to the pan, stir it into the shallots, add the salt and pepper and stir everything together

  3. 3.

    Add the thyme, rosemary and olive oil and stir everything together

  4. 4.

    Add the chestnut mushrooms to the pan and fry them until they're nice and soft (add some more salt and pepper if you think the dish needs it)

  5. 5.

    Put the contents of the pan in a powerful blender and add the dijon mustard, lemon and soya cream

  6. 6.

    Whizz the contents of the blender into a smooth creamy sauce

  7. 7.

    Fry the portobello mushrooms with a grind of salt and pepper and the remaining dijon mustard - make sure the mushrooms are well cooked and significantly smaller than when you start

  8. 8.

    Pour the mushroom sauce into the pan, warm it up and add the spaghetti and parsley

  9. 9.

    Fold everything together and serve immediately with a sprinkle of chives