Spaghetti with Pesto, Chilli, Mushrooms & Sour Cream

A little bit of yummy magic in minutes: Unexpected friends drop in and you have nothing prepared, don’t panic – Just let me be your Pantry-Mate…

Prep Time: 5 minutes

Cook time: 12 minutes

Serves: 4


250 g spaghetti (angel hair is perfect)
2 tbsp olive oil
knob butter
½ tsp chilli (from a jar or freshly chopped)
250 g button mushrooms, sliced
250 g Portobello mushrooms, sliced
salt & freshly ground black pepper
2 tbsp pesto
2 tbsp sour cream
Parmesan, freshly grated


Place a saucepan of salted water on a high heat. Once boiling, pop in your pasta and cook as directed. Drain and set aside somewhere warm. If you are using angel hair pasta, toss a little olive oil through it to prevent it from sticking together.

Heat your olive oil and butter in a large deep frying pan. Once the butter has melted, put in your chilli and toss it around for about a minute then throw in your mushrooms and seasoning. Cook until the juice has completely evaporated and the flavour has gone back into your mushrooms – this takes around 4-5 minutes.

In a large bowl, combine the pasta and mushroom mixture. Then add your pesto and cream. Stir through until your pasta is coated in a gorgeous creamy pesto sauce. Taste and add more salt and pepper if required.

To Serve: Top with copious amounts of freshly grated Parmesan