Mushroom & Dill Pasta

Mushroom & Dill Pasta

This is one of the QUICKEST meal ever! The dish is rich, creamy and delicious! It’s perfect for a weeknight or any time you want a cozy comfort meal!


Units Scale
  • 1/2 pound of your favorite Mushrooms
  • medium onion
  • 2 garlic cloves
  • olive oil
  • 1/2 cup chicken stock
  • 1 1/2 up heavy cream
  • 2 TB chopped fresh dill
  • 8 oz of your favorite pasta, Farfalle is shown
  • salt & pepper
  • Parmesan for serving


  1. Start the pasta water.
  2. Cut up the mushrooms
  3. Finely chop the onion and garlic cloves
  4. Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft.
  5. Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill.
  6. Let it simmer for 5 minutes and season with salt and pepper.
  7. Cook up enough pasta for 4 people, remember to add salt to the water.
  8. Boil until al dente.
  9. Strain and place in a bowl.
  10. Add the sauce, mix and serve with shaved Parmesan on top.


  • To make this vegetarian, use vegetable stock instead. Conversely, I sometimes add sauteed chicken, beef, or veal to the dish to make it a bit more hearty.