Creamy Garlic Mushroom Parpadelle Paired with Stella Artois

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Calling all garlic lovers! Our latest Stella-inspired recipe is perfect for anyone who likes to get as much bulb for their buck as possible, incorporating a whopping 40 cloves of garlic into a gloriously creamy pasta dish.


  1. Bring your oil to a very gentle simmer in a small saucepan. Add your garlic cloves and simmer for 1 hour until totally soft. Remove from the oil and mash into a paste with the back of a fork.
  2. Melt your butter in a large saute pan. Add your mushrooms and fry on a high heat for about 5 mins until they are totally tender, soft and starting to caramelise.
  3. Remove your mushrooms from the pan. Add your shallots and thyme and cook on a low heat for about 3 mins, until your shallots are soft and the mixture is fragrant. Add pureed garlic and  white wine, then simmer for 1 minute before adding your double cream and simmering for 2 mins until slightly thickened.
  4. Add your pasta, mushrooms, parmesan, lemon zest, splash of pasta water and salt and pepper. Stir to combine, then add your lemon juice, parsley, salt and pepper. Serve immediately!