Mushroom bucatini

This creamy pasta is incredibly simple but bound to impress. With a mix of three different mushrooms and rich mascarpone, the sauce is perfect with long, thick pasta such as bucatini, although you can use any shape you have. This recipe is a favourite of Chef Sally's and one the whole Academy team look forward to at lunch!

Watch Chef Sally make this recipe on Instagram!

Serves 2

Serves 2


  • 2 tbsp olive oil
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 5-6 chestnut mushrooms, sliced
  • 3-4 Portobello mushrooms, sliced
  • Handful of oyster mushrooms, roughly torn into strips
  • 175ml white wine
  • 2 sprigs of rosemary, leaves finely chopped
  • 250g bucatini (or similar pasta shape)
  • Sea salt
  • 3 tbsp mascarpone
  • Freshly ground black pepper
  • 2 tsp truffle oil
  • Handful of hazelnuts, toasted and roughly chopped
  • 50g Parmesan (or vegetarian alternative), finely grated

Cooking instructions

  • Heat the oil in a large frying pan over a medium heat. Add the chopped shallot and garlic and cook for about 5 minutes or until softened but not browned.
  • Stir all the mushrooms into the pan and cook for a few minutes to soften and colour slightly. 
  • Pour in the wine and stir in the rosemary. Leave to reduce, bubbling gently, for 10 minutes.
  • Meanwhile, bring a saucepan of salted water to the boil. Add the pasta and cook according to pack instructions. 
  • Stir the mascarpone into the mushroom mixture. Use a ladle to scoop out 2 ladles of pasta cooking water into the sauce to loosen it. 
  • Drain the pasta and add to the sauce, stirring well to fully coat. 
  • Season to taste with black pepper and divide between serving bowls. 
  • Finish with a drizzle of truffle oil, some chopped toasted hazelnuts and grated Parmesan.