ITALIAN cuisine

Creamy mushroom pasta


  • ▪ 200g Conchiglie Rigate (*)
    ▪ 50g unsalted butter
    ▪ 100g mushrooms
    ▪ 150g brown lingzhi mushrooms


  • ▪ 1 teaspoon of Neptune Light premium cooking oil
    ▪ Salt, pepper
    ▪ 60g whipping cream
    ▪ 1 onion


Step 1:

Boil water in a pot, then add pasta for 8-10 minutes or follow the instructions on the product packaging. Remove the pasta, drain, and rinse with cold water. Mix with 1 teaspoon of Neptune Light premium cooking oil for non-stick noodles and leave to dry. Peel and chop the onion, wash, dry and chop the normal mushrooms and slice the brown lingzhi mushrooms into small strips.

Step 2:

In a hot pan, melt the butter, sautée the onions, add both the mushrooms and a pinch of salt and stir well. When the mushrooms are cooked, add the whipping cream and bring to the boil. Put the pasta into the pan with a little pepper, stir well to mix the sauce with the shells and turn off the heat. Serve the dish on a plate whilst hot.

(*) Conchiglie Rigate (a readily available, seashell shaped pasta)

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