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Mushroom pasta alla vodka

By: Pollyanna Coupland
Food producer, delicious.

Published: 17 Oct 23
Updated: 18 Mar 24

Pasta alla vodka is a magically perfect thing on its own: smooth and creamy, fruity and tangy and full of umami – simplicity at its best. For mushroom lovers, though the addition of meaty, earthy slices of portobello takes the dish to another level.

If portobello is your favourite fungi, check out all our portobello mushroom recipes.

Easy
November 2023

Test kitchen approved

Serves 2
Hands-on time 40 min

If portobello is your favourite fungi, check out all our portobello mushroom recipes.

Vegetarian recipes

Nutrition: per serving

Calories: 719kcals
Fat: 26g (15g saturated)
Protein: 20g
Carbohydrates: 77g (23g sugars)
Fibre: 10g
Salt: 0.4g

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Ingredients

Drizzle olive oil
1 onion, finely chopped
3 garlic cloves, finely sliced
Pinch chilli flakes (optional)
50g tomato purée
400ml passata
160g paccheri pasta or similar
Knob of butter
200g portobello or flat cap mushrooms, thickly sliced (2cm)
75ml double cream
50ml vodka
15g parmesan (or veggie equivalent), grated

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Method

Heat a drizzle of oil in a souté pan over a medium heat, then cook the onion, garlic and, if using, chilli flakes until soft without colour (around 8 minutes), stirring regularly. Add a splash of water to deglaze the pan, stir in the tomato pureé for a minute, then add the passata. Leave to simmer for 8 more minutes.
Cook the pasta in a saucepan of salted boiling water for 10-12 minutes or according to the packet instructions. Meanwhile put a large frying pan over a high heat. Once smoking hot, add the butter and sliced mushrooms, cook until golden, then season with salt.
Use a stick blender to whizz the tomato sauce until smooth, then add the cream and simmer for a further 5 minutes. Add the mushrooms (along with any remaining butter in the pan) and the vodka. Simmer for 7 minutes.

Taste the sauce and season with salt and pepper. It shouldn’t taste of vodka, but be rich and creamy with a hint of sharpness. Stir the drained pasta into the sauce, then divide among bowls and finish with grated parmesan.

Recipe from November 2023 Issue

Nutrition

Nutrition: per serving

Calories: 719kcals
Fat: 26g (15g saturated)
Protein: 20g
Carbohydrates: 77g (23g sugars)
Fibre: 10g
Salt: 0.4g

delicious. tips

Cooking scientist extraordinaire J Kenji López-Alt claims 7 minutes is the perfect amount of time to simmer after the vodka has been added, to burn off enough of the alcohol while bringing out the fruitiness of the tomatoes.

Taste the sauce before the vodka goes in, as well as after. This way you get to taste the transformation and understand what the addition of vodka does to the dish.