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Wood Blewit Cream Pasta

🍝 Wood Blewit Cream Pasta

A rich, velvety pasta dish made with foraged wood blewits, garlic, cream, and herbs. Earthy, aromatic, and perfect for cozy autumn dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: European, Rustic
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g Pasta tagliatelle or fettuccine
  • 200 g Wood blewit mushrooms cleaned and sliced
  • 1 tbsp Butter or olive oil
  • 2 cloves Garlic minced
  • 100 ml Cream or plant-based alternative
  • 50 ml White wine or vegetable stock
  • 1 tbsp Grated Parmesan optional
  • Fresh thyme or parsley
  • Salt & pepper to taste

Equipment

  • Frying pan
  • Saucepan
  • Knife & chopping board
  • Wooden spoon

Method
 

  1. Cook pasta in salted water until al dente. Drain and set aside.
  2. Heat butter or oil in a pan, add garlic and sauté until fragrant.
  3. Add sliced wood blewits and cook for 5–7 minutes until softened and lightly browned.
  4. Pour in wine or stock, simmer for 2 minutes, then stir in cream.
  5. Let sauce thicken slightly, season with salt, pepper, and herbs.
  6. Toss pasta in the sauce until well coated.
  7. Serve hot with Parmesan and extra herbs.

Notes

💡 Tip: Add a handful of spinach or wild greens for color and nutrition.
⚠️ Note: Only use wood blewits if you are 100% certain of correct identification – they must be cooked thoroughly before eating.