Lactose-Free Marry Me Mushroom Pasta

Dinner
Lactose-Free Marry Me Mushroom Pasta

Rich, creamy and brimming with deep sun-dried tomato flavour, this is an icon amongst pasta recipes, and with its simple marry me mushroom sauce, it’s just as easy as it is delicious. It’s the height of easy lunch ideas, and after one bite, you’ll soon see why it has earnt its name.

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Ingredients

(uncooked) pasta
120 g
Olive oil
2 tbsp
Chestnut mushrooms, sliced
200 g
Red onion, finely chopped
1
Garlic cloves, finely chopped
3
Sundried tomatoes, chopped
50 g
Smoked paprika
1 tsp
Chilli flakes
½ tsp
Dried thyme
½ tsp
Arla® LactoFREE Soft Cheese 200g Arla® LactoFREE Soft Cheese 200g
100 g
Tomato purée
1 tbsp
Vegetable stock cube crumbled
½
Spinach leaves
100 g
Fresh parsley, finely chopped
1 tbsp

Instructions

  • Bring a large pan of water to the boil, add a pinch of salt and cook the pasta according to the on-pack instructions.
  • Add 1 tbsp olive oil to a frying pan over a medium-high heat and add the mushrooms, spread out in a single layer. Cook for 3 minutes or so, shake the pan to disturb them, season with salt and pepper, stir to turn them over, then cook for a further 1-2 minutes.
  • Once cooked, add the remaining oil to the pan along with the onion and garlic. Cook until the onions are softened, about 5 minutes, then add the sun-dried tomatoes, paprika, chilli flakes and thyme. Stir to combine then cook for another 1-2 minutes.
  • Next, add the Arla LactoFREE Soft Cheese, tomato purée, crumbled stock cube and 1-2 ladles of pasta water. Stir to combine and break down the cheese, then season with salt and pepper to taste.
  • When the pasta is almost cooked, use tongs to transfer from the water to the pan to finish cooking in the mushroom sauce. Add in the spinach leaves, toss to combine and cook until the spinach is wilted. Finally, sprinkle over the parsley and serve.

Recipe tips

It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes

For smooth, thick sauces, pasta water makes all the difference. A few ladles introduce starch from the pasta into the mixture as it cooks, which helps to bind and thicken the sauce and creates a creamy texture.

For a melty, cheesy finish, shave or grate some Arla LactoFREE Mature Cheddar Cheese over the pasta before serving. With its deep Cheddar flavour and wonderful melt, this is a delicious way to add a little extra richness to every bite.

FAQ: Questions about Lactose-Free Marry Me Mushroom Pasta

This lactose-free marry me pasta recipe is the ideal creamy, cheesy lunchtime dish, and to make sure it’s just as perfect as it is easy, here are a few answers to commonly asked questions.

How can I make creamy pasta without dairy?

Cream cheese is an excellent substitute for cream in pasta, and Arla LactoFREE Soft Cheese has all the taste of classic soft cheese without any of the lactose. Simply stir it through sauces like you would cream to release its smooth texture and great flavour.

What can I use instead of mushrooms?

Chicken is the traditional ‘marry me’ ingredient to use, but tofu also works well, or you can simply remove the mushrooms and cook as is.

Nutritional values per serving

Energy:

417 Kcal

Energy distribution % Nutritional values per serving
Fibre - 8.5 g
Protein 11.7 % 12 g
Fat 37.3 % 17.6 g
Carbohydrates 51 % 52.3 g
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Delight in cheesy tomato flavour with Lactose-Free Marry Me Mushroom Pasta

Add this easy marry me pasta to your list of lactose-free recipes – with its tangy tomato flavour and rich, creamy texture, it will quickly become a recipe to make time and time again. Whilst totally lactose-free, this dish delivers on smooth, cheesy flavour thanks to Arla LactoFREE Soft Cheese, made from all natural ingredients and with all the taste of traditional cream cheese. Cooked up in less than 20 minutes, this dish makes for the perfect rich, comfort food lunch.

Find the best pasta shape

There are hundreds of varieties of pasta, but do you know why? Each type varies by length, shape and, most importantly, sauce pairing, making some types better for certain sauces than others.

Long pasta such as linguine, spaghetti and tagliatelle is best for light, creamy sauces that can coat their lengths easily. Cupped or ridged pasta like conchiglie or fusilli work best with chunky vegetable sauces due to their chunk-catching structure. Wide, flat or tubed pasta like rigatoni or pappardelle complement thick meat-based sauces for a similar reason, with specialised structures for holding onto thicker textures.

This recipe’s smooth, creamy sauce makes it perfect for tagliatelle or spaghetti. Their lengths are coated with all its rich tomato flavour, making every bite utterly delicious – and with tender mushrooms scattered in the mix, it quickly becomes a filling and flavourful favourite.

A proposal-worthy take on Tuscan chicken

Despite the name’s implications, Tuscan recipes are actually not traditionally Italian, but rather a Tuscan-inspired take on the delicious flavours of Italian cooking. Using rustic Italian ingredients, these recipes bring deep flavour, a tomato tang and a beautifully creamy finish together on a plate, usually served with tender potatoes, rice or pasta.

And ‘marry me’ recipes are the next generation. Using all the same base flavours as Tuscan recipes, this mouthwatering Italian-inspired dish adds an extra flourish of flavour thanks to the stock and warming chilli flakes. Finally, served with ribbons of pasta, the Italian influence reaches its peak, resulting in a dish so delicious it warrants a marriage proposal.

https://www.arlafoods.co.uk/recipes/lactose-free-marry-me-mushroom-pasta/