Creamy Pasta Salad with Mint

    35 minutes

    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.

    20 people made this

    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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    Reviews in English (7)


    I initially wasn't sure about the combination of mint & mushrooms but this was delicious! I healthed it up a bit by using half-and-half rather than heavy cream & I didn't need an entire quart; it was more like half that. I'll stick to my changes. I served it alongside the Super-Delicious Zuppa Tuscaca.  -  14 Sep 2007  (Review from Allrecipes USA and Canada)


    I was looking for something that was only a 'little risky' for a potluck, so mushroom and mint sounded just about right. I wasn't sure about the combination either, but it was a hit. Having said that, adjustments needed to be made. An entire quart of cream is way too much -- half that is about right. Four onions is pushing it as well. I had only small onions, and slicing three seemed to be more than enough. Make such adjustments and you're good to go.  -  14 Sep 2008  (Review from Allrecipes USA and Canada)


    So good and very easy to make! I followed the other recommendations and used half the amount of cream, which was good initially, but didn't make for great leftovers or when chilled.  -  08 Dec 2008  (Review from Allrecipes USA and Canada)