Mushrooms bucatini in creamy mushrooms sauce

What keeps us connected? Conversations on zoom and food on the table ensues, providing a sense of connection and community. So, let’s be creative cook a simple meal and gather family around the table and chat on zoom.

Food from pantry and fridge can be interesting fun and creative. This is a simple, easy pasta meal and budget cooking. Let embrace winter, raining, dull and foggy days with warming up nourishing pasta meal and give yourself and family a bit of love and hug. Of course, you can eat pasta any time or days.

Even when in lockdown, like winter days, we can find comfort in can and packet food or create a simple meal like this meal. Surely you agreed with me. My creamy bucatini is packed with mushrooms intensify-goodness, velvety, look exquisite; fine dining hearty reason that my family and I needed as the cold day starts getting colder. Brrrr!!! Let’s cook.


2 cloves garlic, minced
1/2 onion, sliced
1/4 c cup mushroom, quartered cut
1/8 c of fan shape mushrooms, wipe clean
1 pkt of mixed mushrooms
200 ml thickened cream
1/4 c of water from cooking the bucatini
200 – 250 g bucatini, cooked according to instruction, drain and set aside
60 g butter
4-6 sprigs of Thyme
1/2 stalk of spring onion, sprinkle


Cook the bucatini as per instruction on the packet and reserved 1/2 c of the water. Then heat oil in frying pan, add garlic fry till fragrant. Next add onion, fry for 7 minutes until tender, add in mushrooms and fry further 5 minutes until softened and cooked through.

Then add cream, and season with salt and pepper. Pour the water, and let it simmer about 5 minutes. Add the butter, bucatini and stir to mix well. Taste and season the sauce. Spoon bucatini on to serving bowl; put some spring onion on top.