Torchio with Creamy Mushroom

Torchio with Creamy Mushroom

By Steve Robinson

Torchio with Creamy Mushroom

Serves 4


  • 1pkt Otway Pasta Company Dried Torchio – 375g
  • 1 garlic clove, finely chopped
  • ½ tsp dried thyme
  • 250g button mushrooms
  • 50g cream
  • 2 tbsp parsley, finely chopped
  • 20g parmesan, grated
  • Salt and pepper to taste


  • Put a large pot of water on to boil and fry pan on medium heat.
  • Once water is boiling add dried torchio, set timer for approximately 9 mins.
  • Add oil to the fry pan and add garlic and thyme. Gently cook for 1 min. Add the mushrooms and about ½ cup of the pasta water. Cook mushrooms on medium high heat until most of the liquid is evaporated off.
  • When torchio is cooked, drain and add to the fry pan. Combine the torchio with the mushroom sauce. Once combined turn off the heat and let rest for a minute or so. Add the parmesan, cream and salt and pepper to taste. Enjoy!

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