Shallot and mushroom pasta recipe

23 October 2017 by
First published: 18 May 2016

Shallot and mushroom pasta recipe

Vegetarian guests will love every bite of this shallot and mushroom pasta recipe, created by Chef Paul Collins.

The wide pasta ribbons fuse beautifully with the creamy shallot, tarragon and mushroom sauce. Just add some garlic bread on the side to soak up the pasta sauce, and you have a great meat-free meal to celebrate National Vegetarian Week.

Ingredients (serves 4)

8 echalion (banana) shallots

300g pappardelle pasta

200g wild mushrooms

20g French tarragon

50ml Madeira wine

50ml olive oil

75g butter 


Peel and dice the shallots into a medium size.

Place a large pan of salted water on the stove for the pasta and bring to the boil.

Sauté the shallots in the olive oil and, when almost cooked through, add the wild mushrooms. Allow to cook for one minute and then season with salt and pepper.

Add the Madeira wine and allow it to reduce. Now add the chopped tarragon and butter to the mushroom mix. This should form a sauce to coat the pasta.

Once the pasta is cooked, drain and add directly to the pan with the shallots and mushrooms. Then serve it up in bowls.

Recipe courtesy of

Want more? Check out our ultimate guide to nutrition or this asparagus and dippy eggs recipe!

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