Creamy Seaside Pasta

Creamy Seaside Pasta

This is one of those pasta dishes we genuinely keep coming back to, it just hits different. The combination of mixed mushrooms, shredded nori and capers brings this incredible depth that tastes properly oceanic, like a seaside trip in a bowl. We love how the white wine lifts everything and the creamy sauce coats every strand of pasta in the best possible way. It sounds fancy but it comes together in 25 minutes, which honestly still surprises us every time. Make this tonight, you will not regret it.

Cook: 25 min
Serves 4

Before You Start

  • Large pan
  • Spaghetti cooked before starting

Ingredients

  • 2 tbsp caper brine
  • 2 shallots
  • 2 garlic cloves
  • 300g mixed mushrooms
  • 235ml white wine
  • 2 nori sheets shredded
  • small bunch of parsley
  • 30g capers
  • handful of enoki mushrooms
  • ½ Juice of 1 lemon juice of
  • 115ml soy cream
  • 160g peas
  • cooked spaghetti
  • rocket
  • balsamic glaze
  • 1 tbsp olive oil

Method

1

Start cooking

  • In a large pan, heat the olive oil and fry the shallots until they begin to go translucent
  • Then add the garlic and continue to cook until the aroma is released
2

Next, add the mixed mushrooms

  • Stir for a few minutes until they start to decrease in size
  • Then add the white wine and continue to cook and stir for a few more minutes.
3

Now add the shredded nori, capers & parsley stalks

  • Mix well and then add the caper brine, enoki mushrooms and lemon juice
  • Stir and then add the soy cream, then stir well
4

Finish and serve

  • Add the peas and parsley leaves, mix well and then finally stir in the cooked spaghetti until it's well coated in the sauce
  • Serve with a side of rocket and balsamic glaze

Tips & Variations

  • Use a mix of mushrooms: We find this works really well with a combination of chestnut, oyster and shiitake. Each one brings something different, and the variety gives the sauce a much more interesting texture than using just one type.
  • Don't skip the wine: Trust us on this one, the white wine is doing a lot of heavy lifting here. It deglazes the pan and adds a subtle sharpness that balances the creaminess. A dry white is best, and yes, the rest of the bottle is yours.
  • Save your pasta water: Before you drain the pasta, scoop out a mug of the starchy cooking water. Adding a splash to the sauce as you toss everything together helps it cling to the pasta beautifully and loosens things up if it gets too thick.

Why This Works

The trick here is the nori. It sounds like a weird addition but shredding it into the sauce gives you that briny, seaside flavour that makes people ask what's in it. The capers back it up with little pops of saltiness, and cooking the garlic and shallots low and slow at the start builds a proper flavour base that carries the whole dish.