Gin Mushroom Pasta

Gin Mushroom Pasta
I am beyond excited to share this recipe in partnership with David Jones Store. Glossy, rich, and warming, this quick and easy gin-spiked mushroom pasta is begging for a place on your winter dinner table. Warning: it may take a permanent residency in your weeknight repertoire.


  • ¼ cup extra virgin olive oil
  • 60g unsalted butter
  • 3 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 200g Swiss brown mushrooms, sliced
  • 130g double concentrate tomato paste
  • 2 tbsp gin
  • 1 cup cooking cream
  • 400g short pasta, such as pacote or rigatoni
  • 30g finely grated Parmesan, plus more for serving
  • 2 tbsp chopped parsley


  1. Heat oil and ½ of the butter in a large pan on medium heat.
  2. Add shallots and garlic and cook, stirring occasionally, until translucent.
  3. Add mushrooms and sauté until brown and softened.
  4. Add tomato paste and cook, stirring occasionally, until the colour deepens.
  5. Add gin and simmer until the liquid has almost fully evaporated.
  6. Add cream and stir until well incorporated.
  7. Season to taste with salt and pepper and remove from heat.
  8. Meanwhile, cook pasta in a large pot of boiling water until al dente, reserving 1 cup of pasta water.
  9. Add pasta to the sauce with remaining butter, parsley and ½ cup of pasta water.
  10. Heat over medium-low, stirring constantly, until butter is incorporated and sauce is glossy (around 2 minutes). Add more pasta water if the sauce is too thick.

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