Pasta with mustard sauce, gambas and mushrooms

by Ron
Pasta with mustard sauce

Also available in: Nederlands

Pasta, pasta and more pasta. I am a big fan. Today a creamy sauce without cream but with crème fraîche as a base for a mustard sauce. Just, the mustard sauce would be a bit boring so I had to come up with some ingredients to fill the sauce. After giving it some thought, I went to the supermarket and got more inspiration over there. I decided to add chestnut mushrooms, oyster mushrooms, and gambas. The thing that made me really happy was getting some fresh basil from my new plant box full of herbs I made last week. 

Pasta with mustard sauce

the sticks in there are to prevent the cats from jumping in.

 Pasta with mustard sauce

Preparation 10 minutes, cooking time 30 minutes.


Ingredients for 2 to 3 servings:
  • 200 grams of Farfalle
  • 250 grams of chestnut mushrooms
  • 150 grams of oyster mushrooms
  • 200 grams of raw gambas (from the freezer is fine)
  • 3 cloves of garlic
  • 200 grams of crème Fraîche
  • 3 vine tomatoes
  • coarse ground mustard
  • fresh basil
  • truffle oil
  • olive oil
  • freshly ground black pepper
  • salt

Pasta with mustard sauce

Instructions mustard sauce with mushrooms and gambas:


If you use fresh gambas, clean them first. If you use gambas from the freezer thaw them in a bowl of warm water, once thawed dry them. Cut the mushrooms into 6 pieces, big mushrooms into 8 pieces. Chop the oyster mushrooms roughly. Finely chop the garlic. Remove the seeds from the tomatoes then cut the tomatoes into small cubes.

Bring water to a boil for the pasta.

Get a large frying pan, pour in some olive oil. Stir-fry the mushrooms for 4 minutes on high heat. Add extra olive oil if needed. Insert the oyster mushrooms and stir-fry for 3 more minutes. Turn the heat down to medium and add the garlic, fry for 2 minutes.

Turn down the heat of the frying pan. Add de pasta to the boiling water. I use pasta that needs to cook for about 15 minutes. Once the water is boiling again, stir to make sure no pasta is sticking to the pan. 

Add the gamba’s and tomatoes to the frying pan and turn the heat up to high. Cook for 3 minutes. Turn down the heat to low/medium. Add the crème fraîche and let it simmer until it becomes fluid. Get 4 sprigs of basil and cut the leaves finely, add to the sauce. Add 3 to 4 teaspoons of mustard (depending on how sharp the mustard is). Insert 1 teaspoon of truffle oil to the sauce. Stir all in.

Taste the sauce. Add salt and freshly ground black pepper to taste. If needed add some extra mustard and truffle oil (the oil shouldn’t dominate the other flavors). If the pasta isn’t done yet, you can turn off the heat of the sauce and reheat when the pasta is almost ready.

Divide the pasta and sauce over the plates and enjoy.

Pasta with mustard sauce


Do you also love pasta? These recipes might be just for you then.



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