This quick and creamy Pasta Boscaiola is incredibly creamy and indulgent without feeling heavy. Mushrooms, peas and vegan smoked sausage are added to the sauce to give it umami, saltiness and texture. It is easy to cook and is ready in less than 30 minutes, thus a favourite for weeknight dinners. And best of all, eating this Boscaiola feels like getting a big warm hug on a freezy day.
Quick and Creamy Pasta Boscaiola
- 200 grams rigatoni or macaroni
- 1 tsp coarse sea salt for pasta water
- 1 tbsp olive oil, extra virgin
- 1 clove garlic
- 50 grams smoked vegan sausage or smoked tofu
- 1 glass dry white wine
- 50 grams frozen peas
- 200 grams mushrooms
- 100 grams vegetable cream, soy or oat
- in a frying pan, let garlic become lightly golden in olive oil
- add the vegan sausage or tofu, crumble with your hands, and continue to brown for a few minutes
- add white wine and let evaporate
- add frozen peas with 0.5 cup of water, cook for 7 minutes
- add the mushrooms, sautèe for 5 minutes
- add vegetable cooking cream. cook for 5 minutes until the sauce becomes creamy
- cook the pasta in boiling salted water
- drain the pasta a minute before it becomes al dente and finish cooking in the pan with the mushroom sauce, add a little water from the pasta to make the sauce more creamy
- serve with a sprinkling of chopped parsley
- Origin: "Boscaiola" is a simple dish with Tuscan origins made mostly during autumn when mushrooms are in season. Probably, the name refers to the earthy and forestry feel you get when eating mushrooms, cream and smoked sausage in one bite.
- Which mushrooms are the best: If you have Porcini mushrooms available to you, you are in luck. While these are not strictly necessary in this recipe, they do have the best taste. However, you can easily use whatever mushrooms you can get. Button, brown or even champignon mushrooms are ok for this recipe.
- How to eat Boscaiola: Serve the pasta immediately after cooking while it is still smoking hot. Finally, once you've sprinkled with parsley, you can add a cheesy finish with our homemade (and bread based) parmesan. It takes only 5 minutes to make, if you have a good blender.
The "Boscaiola" can be stored in a pot or bowl in the fridge with an air-tight lid for 3 days (alternatively, if you've already mixed the sauce with the pasta, store in a bento box).
🍝 Related recipes
We hope you liked this quick & creamy pasta boscaiola. It's rich, full of umami, and super simple to make. If you have any tips or questions, we would love to hear from you in our comment section below.