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    Home » Mains

    Creamy Mushroom Pasta

    Published: Oct 1, 2018 / Updated: Mar 19, 2021 / 163 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    This creamy mushroom pasta recipe makes a delicious vegetarian weeknight dinner! Ready in about 30 minutes.

    close-up of creamy mushroom pasta with white wine, butter, lemon juice, and cremini mushrooms in a white bowl

    I really love the nicely balanced flavors in this vegetarian mushroom pasta sauce. Yes, it's creamy, but the lemon juice and touch of Dijon mustard really brighten the sauce.

    Since there's no meat in this dish, and you can skip the parmesan cheese if you wish, I'd say it's just decadent enough without being too much.

    white bowl with creamy vegetarian mushroom pasta and a fork

    This easy mushroom pasta recipe is good enough for company, so if you're not sure what to serve at a vegetarian dinner party, here's an idea! 😉 I used cremini mushrooms in this recipe, but white mushrooms or baby bellas would work well too.

    How to make creamy mushroom pasta

    Making this creamy vegetarian mushroom pasta is easy. You start by sautéing the mushrooms with some oil, butter, and garlic. After a few minutes, take them out of the pan temporarily. You then make a quick pan sauce with the lemon juice, white wine, seasoning, flour, Dijon mustard, and cream, and then add the mushrooms back in. Finish off by tossing the delicious sauce with your pasta of choice. That mushroom white wine sauce is so tasty.

    Pro tip: Don't consume alcohol? Replace the white wine with chicken broth (or veg broth if you're vegetarian).

    close-up of vegetarian creamy white wine mushroom pasta in a white bowl

    I love the mushrooms + cream combo. I have a pretty recent recipe for creamy garlic mushrooms that you should definitely check out if you feel the same way!

    Love mushroom pasta recipes? You may also like my garlic butter mushroom pasta or this bacon and mushroom pasta.

    easy mushroom pasta in a white bowl beside a cloth napkin

    Will you give this easy creamy mushroom pasta a go? I highly recommend it! 🙂

    Let me know if you have any questions in the comments below.

    This creamy mushroom pasta recipe has plenty of garlic, white wine, butter, lemon juice, and cremini mushrooms. A delicious vegetarian entree that's perfect for dinner parties.

    Creamy Mushroom Pasta

    This creamy mushroom pasta recipe makes a delicious vegetarian weeknight dinner! Ready in about 30 minutes.
    4.87 from 50 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 4
    Calories 497 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 8 ounces uncooked pasta (I like fettuccine or linguine)
    • 1 tablespoon butter
    • 1/2 tablespoon olive oil
    • 7 ounces mushrooms (I used cremini mushrooms) sliced thin
    • 2 cloves garlic minced
    • 1/3 cup dry white wine
    • 2 dashes Italian seasoning
    • 1 teaspoon lemon juice
    • 1 teaspoon flour
    • 1/2 teaspoon Dijon mustard
    • 1 cup heavy/whipping cream
    • Salt & pepper to taste
    • Fresh parsley chopped, to taste
    • Freshly grated parmesan cheese to taste (optional)

    Instructions
     

    • Boil a large, salted pot of water for the pasta and cook it al dente according to package directions. 
    • Meanwhile, add the butter and oil to a skillet over medium-high heat. 
    • Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it's cooked off.
    • Take the mushrooms out of the pan and set aside.
    • Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste. 
    • Stir in the cream and let it simmer for a couple of minutes.
    • Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.
    • Drain the pasta and toss it with the sauce along with the parsley and parmesan if using. 

    Notes

    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 497kcalCarbohydrates: 46gProtein: 11gFat: 29gSaturated Fat: 16gTrans Fat: 1gCholesterol: 137mgSodium: 71mgPotassium: 435mgFiber: 2gSugar: 2gVitamin A: 1006IUVitamin C: 1mgCalcium: 81mgIron: 2mg
    Keyword creamy mushroom pasta
    Author Natasha Bull
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    1. Felicia says

      July 31, 2020 at 7:35 PM

      5 stars
      Even five stars don’t do this recipe justice... Such wonderful flavours! I had to make one little adjustment though: I used two tablespoons of flour as one wasn’t enough to thicken up the sauce. Other than that, the recipe is just perfection!

      Reply
      • Natasha says

        August 1, 2020 at 10:08 AM

        Aww awesome, so glad you liked it!

        Reply
    2. Shirley says

      June 6, 2020 at 6:28 PM

      Oh my!!! I just did this and it was deeeeeeelicious!! Best ever!!!

      Reply
      • Natasha says

        June 6, 2020 at 6:45 PM

        Wonderful!!!

        Reply
    3. Alissa says

      May 23, 2020 at 3:42 PM

      This was so, so delicious. I will be making this one again. I noticed once the pasta was plated the sauce started to dry up. I noticed this happens a lot when I make pasta sauces. I did add more noodles at the end and a bit more flour during cooking because I thought it wasn't thickening. Is that why the sauce drys up so quickly?

      Reply
      • Natasha says

        May 24, 2020 at 12:03 PM

        I'm so glad you like it, Alissa! Yup, the flour definitely contributes to that, and cream sauces do thicken as they cool/the longer you leave them.

        Reply
    4. Christina says

      May 18, 2020 at 6:43 PM

      5 stars
      This was absolutely delicious. I used bellas, shiitake and oyster mushrooms. I doubled the sauce because I had quite a bit of ‘shrooms. I also added a bit of red pepper flakes and used gf egg tagatalle. A bit of pasta water brought this all together and made a perfectly silky sauce. The mustard really added the perfect flavor. Thanks so much! I missed having this pasta at restaurants and this was actually better than going out!

      Reply
      • Natasha says

        May 19, 2020 at 8:58 AM

        I'm so happy you liked it!! I miss restaurants too... I'm glad that this hit the spot for you. 🙂

        Reply
    5. Michelle M says

      May 15, 2020 at 8:40 AM

      5 stars
      I have made this once a month for so long -- this is my partner and I's favorite recipe that we always end up going back to bc it just makes sense!! I like to add more mushrooms specifically shitake or maitake because I think the smoky wood flavor of those shrooms add a little bit extra punch into it and orange wine instead of white (just bc we prefer the flavor no other reason than that). Thank you SO much for posting this recipe seriously its my favorite thing ever.

      Reply
      • Natasha says

        May 15, 2020 at 8:53 AM

        Aww that's great!! I'm so happy you two enjoy it. Thanks for letting me know!

        Reply
    6. Laura Reeves says

      May 8, 2020 at 10:13 AM

      So excited to try this recipe, it looks delicious and with the restaurants closed I haven’t been able to get my pasta fix. Do you think I could I use half and half instead of whipping cream?

      Reply
      • Natasha says

        May 8, 2020 at 10:15 AM

        Hi Laura! I miss restaurants too! 🙁 I'll be honest... half and half probably won't be the same. It's much thinner, and there's a good chance it'll curdle due to the acidity of the sauce. You could give it a try, but you may need to make some tweaks such as cooking it for a bit longer and on a lower heat (high heat can curdle it too) or adding some flour or cornstarch to get the sauce thicker.

        Reply
    7. Nanci says

      May 7, 2020 at 5:55 PM

      5 stars
      Really tasty! I halved it for the two of us and maybe did more lemon which I think helps.. Added fresh cracked pepper and dash of nutmeg like another poster suggested. Plenty of grated Parmesan on top. Very good for a meatless meal!

      Reply
      • Natasha says

        May 7, 2020 at 7:05 PM

        I'm so pleased you enjoyed it, Nanci!!

        Reply
    8. Beth says

      April 30, 2020 at 5:01 PM

      5 stars
      Made this tonight with fresh four cheese ravioli. Husband said it tasted like it came from a restaurant. We will definitely be making this again!

      Reply
      • Natasha says

        May 1, 2020 at 10:45 AM

        That is awesome!! Thanks for letting me know, Beth!

        Reply
    9. K says

      April 29, 2020 at 3:25 AM

      5 stars
      Great recipe. I used vegan cream and butter (I’m dairy-free) and veg stock, and it worked really well.

      Reply
      • Natasha says

        April 29, 2020 at 10:59 AM

        I'm so glad to hear that!

        Reply
    10. Kathryne Sanders says

      April 25, 2020 at 4:29 PM

      2 stars
      This recipe sounded as if it would have lots of flavor, but it was absolutely blah. We tossed what was left.

      Reply
      • Natasha says

        April 25, 2020 at 4:59 PM

        Did you salt it properly?

        Reply
    11. Brooke says

      March 31, 2020 at 3:44 PM

      Hi! I loved this recipe! It was nice how the sauce is light and not super thick! I think it would even be good with broccoli in it!:)

      Reply
      • Natasha says

        March 31, 2020 at 9:06 PM

        I am so glad you enjoyed it! Yes, I agree... broccoli would be yummy in there.

        Reply
    12. Hillary says

      March 15, 2020 at 4:35 AM

      Can you freeze this?

      Reply
      • Natasha says

        March 15, 2020 at 4:14 PM

        I wouldn't recommend it. Mushrooms can get a bit weird when frozen, and the cream sauce is likely to separate and not reheat well.

        Reply
    13. Mary says

      February 25, 2020 at 12:44 PM

      I have always loved this recipe. I first experienced creamy mushroom pasta while in Roccella, in the south of Italy. We went up in the hills where the wild mushroom grow. They used a hint of nutmeg as a seasoning..... ambrosia.......

      Reply
      • Natasha says

        February 25, 2020 at 7:25 PM

        I'm so happy you like it, Mary!

        Reply
    14. Nathalie says

      January 30, 2020 at 10:50 AM

      5 stars
      My boyfriend and I love this recipe!! We've made it twice in one week because we liked it that much. Thank you so much for sharing!!

      Reply
      • Natasha says

        January 30, 2020 at 10:53 AM

        That's awesome!! Thanks for letting me know! XO

        Reply
    15. Kristin says

      January 14, 2020 at 4:55 PM

      This was great! Very easy weeknight dinner. Thanks!

      Reply
      • Natasha says

        January 14, 2020 at 6:29 PM

        Excellent! You're very welcome.

        Reply
    16. Shannon says

      December 22, 2019 at 12:47 PM

      Going to make this Christmas Eve. What are your thoughts on making this in the afternoon & eating after church around 6:30? Could it be reheated or would it be too thick & creamy? Thinking about reserving some pasta water & heating up while it is rewarding in oven.

      Reply
      • Natasha says

        December 22, 2019 at 1:49 PM

        I like the idea of reserving some pasta water to thin it out a bit. I'd also reheat it on a very low heat. Merry Christmas! 🙂

        Reply
      • Maria says

        January 3, 2020 at 11:57 AM

        Delicious !!!

        Reply
        • Natasha says

          January 3, 2020 at 12:13 PM

          🙂

          Reply
    17. Amanda p says

      November 20, 2019 at 5:17 PM

      Weird question, but do you leave the water in pan after removing mushrooms? I'm to that point right now.
      Thank you.

      Reply
      • Natasha says

        November 20, 2019 at 5:27 PM

        Hi! You can remove it if you want, but I usually just let it cook off.

        Reply
    18. CARO says

      October 24, 2019 at 3:30 PM

      5 stars
      Great vegetarian meal, that's what I needed. The sauce has great flavor and all is easy to make

      Reply
      • Natasha says

        October 24, 2019 at 4:20 PM

        Wonderful!

        Reply
    19. Dawn says

      October 10, 2019 at 7:45 PM

      5 stars
      GREAT recipe! My husband and I both absolutely loved it. Such a simple recipe with fantastic results! Looking forward to trying the Taco Soup next!! Thank you!

      Reply
      • Natasha says

        October 10, 2019 at 8:02 PM

        Excellent... so happy you two enjoyed it! Let me know how the taco soup goes!

        Reply
    20. Daxxana X says

      October 9, 2019 at 8:36 PM

      5 stars
      Im on a dietary restriction i eliminated the garlic and olive oil and it was delicious. Thank you

      Reply
      • Natasha says

        October 9, 2019 at 9:27 PM

        So glad it worked out! 🙂

        Reply
    21. Héctor says

      October 6, 2019 at 5:57 PM

      Just made the recipe and omg it was absolutely delicious!!! I think i let it reduce a bit too much or something because it was very very creamy but I used some pasta water to loosen it up and also bring in some more salt into the dish (im puertorrican so I’m very used to allot of salt in my food).

      Reply
      • Natasha says

        October 6, 2019 at 9:06 PM

        I am so happy you liked it!! I love salting my food moderately too! 🙂

        Reply
    22. Doug says

      October 4, 2019 at 2:22 PM

      4 stars
      Love this recipe! I’ve also changed as I’ve done it a few times: I’ll add fresh sautéed spinach, as well as some sliced Asiago-spinach chicken sausage...so delish!

      Reply
      • Natasha says

        October 4, 2019 at 2:27 PM

        Sounds delicious, Doug!

        Reply
    23. Alisha Brock says

      September 23, 2019 at 6:03 PM

      5 stars
      Had some shitake mushrooms I picked up from the local Farmer's Market and wanted to try something different. I am soo glad I came across this recipe..followed to the t and it came out amazing! So delicious I had to lick my plate clean.

      Reply
      • Natasha says

        September 23, 2019 at 7:55 PM

        Yay I am so happy to hear it, Alisha! 🙂

        Reply
    24. Carla says

      September 23, 2019 at 4:21 PM

      I made this for meatless Monday. It's delicious! I doubled the recipe, but I'm thinking next time I'll triple the sauce and mushrooms.

      Reply
      • Natasha says

        September 23, 2019 at 7:56 PM

        So happy you liked it, Carla! Thank you!

        Reply
    25. Dan says

      September 8, 2019 at 8:13 PM

      4 stars
      Good directions.
      Adding the flour to hot liquid is always a bit difficult.
      If anything, their needs to be more mushroom. The receipe worked, but was slightly off balance (too creamy, no acidity to cut through).

      A little bland, but could have been me with not enough salt and pepper.

      Reply
    26. Brianna says

      August 28, 2019 at 6:49 PM

      5 stars
      Made this for my little sisters and they did not hesitate to go for seconds. Was hesitant with some of the ingredients since I’ve never cooked with them before but every thing turned out perfect 💕

      Reply
      • Natasha says

        August 29, 2019 at 9:44 AM

        So happy to hear it!! 🙂

        Reply
    27. Darren says

      August 22, 2019 at 12:35 PM

      5 stars
      Made this tonight with a friend! Both couldn't stop raving about it and she was dying to know where I found the recipe! Two happy newcomers 🙂

      Reply
      • Natasha says

        August 22, 2019 at 12:52 PM

        Aww that's wonderful to hear, Darren! So glad you guys liked it. Thanks for letting me know!

        Reply
    28. Dawn says

      August 22, 2019 at 3:38 AM

      5 stars
      This was really really good! Next time am going to add other veggies too like onion and spinach.

      Reply
      • Natasha says

        August 22, 2019 at 8:28 AM

        Awesome!! So glad you liked it!

        Reply
    29. Michelle says

      August 7, 2019 at 5:53 PM

      Hi! I want to make your wonderful looking pasta dish but was wondering if you ever made the sauce in advance and then reheated it to add to the pasta? I can cook the pasta the same day but need to have the sauce completed a day earlier. Will that be a problem?

      Reply
      • Natasha says

        August 7, 2019 at 6:44 PM

        Hi Michelle! Hmm I haven't tried that. I think if you reheat it slowly on a low heat then it should probably be ok. Let me know how it goes!

        Reply
    30. Erica Macaalay says

      July 18, 2019 at 6:21 PM

      5 stars
      So good! And im not a fan of mushrooms! I just tripled the recipe so we can have leftovers 🤣 Turned out amazing! Thank you for saving dinner tonight 🙌🏼

      Reply
      • Natasha says

        July 19, 2019 at 8:28 PM

        That's so great! Thanks for your sweet comment, Erica!

        Reply
    31. Rebecca says

      June 8, 2019 at 9:59 AM

      Can you make this without flour? We have everything but the flour and I would like to make this for dinner tonight. We're in England, so in the next 2-3 hours. Thanks in advance!!

      Reply
      • Natasha says

        June 8, 2019 at 1:29 PM

        Hi Rebecca! Sorry - I may be a little late replying to your comment. Just saw it (had a busy morning). You could make it without the flour, but the flour does help thicken the sauce so you may need to cook it a bit longer to reduce the cream.

        Reply
        • Héctor says

          October 3, 2019 at 9:55 PM

          Does the butter have to be unsalted or does it not matter? So excited to try the recipe, never eat mushrooms! Pasta is one of those dishes that slowly bring certain ingredients to my regular diet and i just want to make sure i get this right.

          Reply
          • Natasha says

            October 4, 2019 at 10:29 AM

            Hi! If you use salted butter, you won't have to add as much salt at the end (if any). I typically use unsalted butter just to better control how much salt I put in a dish. Let me know how this recipe goes. 🙂

            Reply
    32. Rachael says

      May 18, 2019 at 12:46 PM

      This was so quick easy to make and absolutely gorgeous. Thank you for sharing 😊

      Reply
      • Natasha says

        May 18, 2019 at 2:29 PM

        So glad you liked it, Rachael! 🙂

        Reply
    33. Rachael says

      May 5, 2019 at 8:12 PM

      I made this tonight. I had to substitute the white wine and the mustard (just used mustard seed). I think my substitutions might have thrown off the recipe because it tasted more tangy than hearty. I might try to omit the lemon juice next time too.

      Reply
      • Natasha says

        May 5, 2019 at 10:16 PM

        Hi! Yeah, that’s definitely altering the recipe a lot. I don’t recall this recipe being tangy at all. The lemon just adds a little bit of freshness, but let me know if you do make it again. ☺️

        Reply
    34. Michelle says

      May 3, 2019 at 6:09 PM

      5 stars
      Fourth time making this recipe tonight, we are not vegetarians but we love this pasta... and finishing off the rest of the bottle of wine!

      Reply
      • Natasha says

        May 3, 2019 at 7:08 PM

        That is awesome!! Finishing off the bottle makes for a perfect Friday night! 🙂

        Reply
    35. Aisha says

      April 18, 2019 at 7:07 AM

      what can i substitute for white wine?

      Reply
      • Natasha says

        April 18, 2019 at 8:42 AM

        Try chicken broth 🙂

        Reply
    36. Jeniffer says

      March 23, 2019 at 4:17 PM

      Can I substitute cream for soy milk

      Reply
      • Natasha says

        March 23, 2019 at 4:43 PM

        You could try, but the sauce will end up thinner, and I haven't tested it so I'm unsure of results. Do let me know how it goes! 🙂

        Reply
    37. Sophie says

      February 6, 2019 at 5:39 PM

      5 stars
      So good I’ve made in twice in a week. My fiancé is obsessed! I double the recipe and pack the extra for his lunches at work and he’s so happy! Thank you for a great recipe, I’ll be making this for many years to come 🙂

      Reply
      • Natasha says

        February 9, 2019 at 8:29 PM

        Soo happy to hear that! 🤗❤️

        Reply
    38. Freya says

      February 4, 2019 at 11:05 AM

      5 stars
      Lovely recipe, I added some edamame beans for protein and it was delicious!

      Reply
      • Natasha says

        February 4, 2019 at 7:00 PM

        So glad you liked it!

        Reply
    39. Becka says

      December 2, 2018 at 11:02 PM

      5 stars
      I just came across your Instagram page and thought this pasta looked BOMB. As I read your blog posts and saw "we had snow in September" I thought to myself "she's gotta be from Alberta". Sure enough I find that you're in Edmonton! Stoked to support a fellow Albertan. Can't wait to make this and so many others I've favourited 💕

      Reply
      • Natasha says

        December 3, 2018 at 8:18 PM

        Hahaha your comment made me laugh. So nice to have another Albertan on here! Hope you like the recipes, Becka! 🙂

        Reply
    40. Maria Grana says

      November 26, 2018 at 3:01 PM

      Can I add Italian sausage? I love it as it is, but my son asked “what’s the meat?”

      Reply
      • Natasha says

        November 26, 2018 at 4:56 PM

        Sure! I think that would be delicious.

        Reply
    41. Azrah says

      November 17, 2018 at 11:20 PM

      5 stars
      This recipe turned out FANTASTIC! my partner who is NOT a pasta person also fell in love with this recipe. Thanks a million!

      Reply
      • Natasha says

        November 18, 2018 at 6:58 PM

        So happy to hear it!! Thanks for letting me know. 🙂

        Reply
    42. Rlh says

      November 15, 2018 at 11:25 AM

      When do you use the flour? Did I miss it?

      Reply
      • Natasha says

        November 15, 2018 at 2:06 PM

        Step 5. No worries! 😊

        Reply
    43. Darryl R Morris says

      October 12, 2018 at 2:52 PM

      5 stars
      I just made this, and it's very easy and tasty! I'll make this pasta on a regular basis from now on, and I'll try your grilled eggplant and spinach salad this weekend. Thanks!!!

      Reply
      • Natasha says

        October 14, 2018 at 5:52 PM

        Yay! So happy you liked it, Darryl! Hope you enjoy the salad. 🙂

        Reply
    44. Del Davies says

      October 7, 2018 at 11:30 AM

      Sounds delish. Will let you know how it was received. D

      Reply
      • Natasha says

        October 7, 2018 at 6:57 PM

        Thanks, let me know! 🙂

        Reply
      • Pam says

        May 31, 2019 at 1:44 AM

        Can the cream be substituted by something less fattening?

        Reply
        • Natasha says

          May 31, 2019 at 8:21 AM

          Hi Pam! You could try milk or half-and-half, but then the sauce won't thicken as much unless you do a bit of tinkering (i.e. cook it a bit longer, cook the pasta in the sauce for a bit, or add more flour or some cornstarch). There's also a danger in milk or cream curdling. I use cream because it's easy to work with (less likely to curdle) and has a richer flavor, but I understand the calories thing. I usually only make creamy pastas like this when I'm ok with having a "cheat" meal since it is pretty decadent.

          Reply
    45. Matt Robinson says

      October 3, 2018 at 1:37 PM

      What an awesome and easy to make weeknight dinner idea!

      Reply
      • Natasha says

        October 4, 2018 at 9:26 AM

        Thanks so much, Matt!

        Reply
    46. Mary Ann | The Beachhousekitchen says

      October 2, 2018 at 7:42 PM

      5 stars
      I think even Tom could make this one for me Natasha! It looks like it needs to be a regular around here! Tom and I would both love it!

      Reply
      • Natasha says

        October 2, 2018 at 8:27 PM

        Haha I agree! Thanks, Mary Ann! 🙂

        Reply
    47. carmy says

      October 2, 2018 at 3:35 PM

      5 stars
      I just sent this to my partner and told him to get cooking haha. Looks AMAZING!

      Reply
      • Natasha says

        October 2, 2018 at 7:17 PM

        Haha that's great!! I hope he makes it for you. 😉

        Reply
        • Mishelle says

          July 8, 2019 at 5:02 PM

          Can I add vegetables and tuna to make a creamy tuna noodle casserole?

          Reply
          • Natasha says

            July 8, 2019 at 5:54 PM

            Hi! You could try, but I haven’t tested those additions, so use your best judgment. Let me know how it goes!

            Reply
    48. Laurie says

      October 1, 2018 at 9:54 AM

      Hello! This looks amazing! Sorry but how much cream does this recipe call for? Thank you 🙂

      Reply
      • Natasha says

        October 1, 2018 at 10:24 AM

        So sorry! Just updated it.

        Reply
    49. Shirley says

      October 1, 2018 at 9:53 AM

      How much cream?

      Reply
      • Natasha says

        October 1, 2018 at 10:25 AM

        Oops! Just updated the recipe. Sorry about that. Can’t believe I missed it even with proofreading.

        Reply
    50. Natasha's Sister says

      October 1, 2018 at 9:07 AM

      5 stars
      Since I have a cold, I think this would really make me feel better. Bring me some now.

      Reply
      • Natasha says

        October 1, 2018 at 10:25 AM

        No.

        Reply
        • Grace Dahlman says

          July 9, 2019 at 7:33 PM

          5 stars
          So delicious!!! I substituted the wine with vinegar and added chicken and it was so flavorful!!! Definitely will make this again🤤

          Reply
          • Natasha says

            July 9, 2019 at 9:28 PM

            Yay! So glad you liked it!

            Reply
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