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MAFALDA PASTA WITH MUSHROOMS - Melts in your mouth! A must family meal!

This pasta was inspired by Gusto 101 (Mafalde AI Funghi)..irresistible! Gusto 101 is one of my favorite restaurants in Toronto. Their food is comfort you can see why I wanted to try the pasta. Not the same but close enough! It is such a simple meal yet absolutely delicious. I’ve made it for the kids twice in one week..there's something to be said about that! It’s that easy to make. Now I know you’ve all heard me say this before but either I’m getting better at cooking or it really is easy peezy. My love of pasta and mushrooms enhanced my desire to try this recipe and I’m so glad I did! This is a must for your family dinner…it took me 30 minutes to make this and cooking the pasta probably took the longest! I used Garofalo Mafalda pasta but realistically you can use any pasta. I looked in stores for the mafalda pasta but found it on below.

It really is very simple pasta to make but aroma and flavors melt in your mouth.


MAFALDA PASTA – 350G ( 12oz) ( I used Garofalo but you can use any pasta)

4 oz package of Portobello mushrooms - sliced

4 oz package of Cremini mushrooms – sliced

250ml half and half cream

½ to 1 cup freshly grated parmigiana cheese.

1 tbsp. Olive oil

1 tbsp. truffle oil

3 tbsp. butter

1 large onion – diced

1 tbsp. minced garlic

2 tbsp, fresh lemon juice

1 tbsp. dried parsley

1 tbsp. dried thyme

1 tbsp, dried oregano

1 tbsp. dried rosemary

½ cup fresh parsley- finely chopped

1 tsp. red chili flakes (optional)

Salt and pepper

Fresh basil to garnish


You need to time this so that the past is ready at the same time as the mixture

Cook the pasta as per package instructions

Saute the onion in oil for about 5 minutes

Add the mushrooms, garlic and butter saute for about 7 minutes

Add in parsley, thyme, oregano, rosemary and mix well ( at this should be aromatic)

Add in cream - stir well

Add in the lemon juice slowly

Once everything is mixed well, add the pasta, parmigiana and fresh parsley and red chili flakes

Toss and serve (garnish with basil and more cheese)

Add more cheese, hot peppers and truffle oil..and of course...a nice glass of wine!



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