Creamy Mushroom Fish Ball Pasta

Silky cream sauce tossed with sautéed mushroom fish balls and al dente pasta, rich, savory, and deeply comforting with a subtle earthy note.

Servings: 2 - 3 Portions

Ingredients

Main:

• 200–250 g pasta (fettuccine or spaghetti)

• 12 mushroom fish balls, sliced

• 2 tbsp butter

• 3 cloves garlic, minced

• ½ small onion, finely chopped

• 150 ml cooking cream

• 50 ml milk (optional, to lighten sauce)

• 30 g grated parmesan

• ¼ tsp white pepper

• Salt to taste

  
  

Optional Add-ins:

• 1 handful fresh mushrooms, sliced (button / champignon)

• A few drops truffle oil

• Chopped parsley

• Chili flakes

• Black pepper

• Baby spinach

Instructions

Cook the Pasta

• Bring a pot of salted water to boil.

• Cook pasta until al dente (according to package instructions).

• Reserve ½ cup pasta water.

• Drain and set aside.

  
  

Sauté the Base

• Heat butter in a pan over medium heat.

• Add onion, cook until translucent (2–3 minutes).

• Add garlic, sauté 30 seconds.

• Add sliced mushroom fish balls (and fresh mushrooms if using).

• Cook 3–4 minutes until slightly golden and aromatic.

  
  

Build the Cream Sauce

• Lower heat.

• Pour in cooking cream (and milk if using).

• Simmer gently for 2–3 minutes.

• Add parmesan, white pepper, and salt.

• Stir until sauce thickens.

If sauce becomes too thick, add a splash of reserved pasta water.

Combine

• Add cooked pasta into the pan.

• Toss gently until evenly coated.

• Adjust seasoning.

• Finish with parsley, black pepper, or a few drops of truffle oil.