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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.

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.

creamy-mushroom-fish-ball-pasta

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