Creamy Pasta Salad with Mint

Creamy Pasta Salad with Mint


15 people made this

This delicious creamy pasta salad has its flavour lightened by mint. Crack some pepper on top and decorate with unused mint leaves before serving warm.


Serves: 12 

  • 500g farfalle (bow tie) pasta
  • 1/4 cup (65ml) olive oil, divided
  • 500g button mushrooms, sliced
  • 4 onions, sliced
  • 4 cups (1 litre) thickened cream
  • 10 sprigs fresh mint
  • 1 1/2 teaspoons white sugar
  • 1 pinch salt
  • 1 pinch ground black pepper

Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

  1. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes until al dente and drain. Cool, transfer to a large bowl and toss with 3 tablespoons olive oil.
  2. Heat remaining olive oil in a large frypan over medium heat. Place mushrooms and onions in the frypan. Cook and stir until lightly brown. Gradually pour in the cream, stirring continuously. Place the mint sprigs in the frypan. Cook and stir 5 minutes.
  3. Mix sugar into the cream sauce. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.

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