Habanero Mushroom Pasta

Quick recipe


Cooking time: 35 minutes

Portion: 2-3 people


For Mushroom Paste

  • 2 Tablespoon Flour
  • 2 Tablespoon White Wine
  • 7 Button Mushrooms
  • 1 Large Portabello Mushroom
  • 1/2 Cup Olive Oil
  • 1 Pinch of Salt
  • 1 Pinch of Black Pepper

Put all of the above ingredients to a mixer and mix until it becomes a thick paste. Just like the picture!

For Sauce

  • 2 Cups of Heavy Cream
  • 1/3 Cup of Olive Oil
  • 2 Habanero Peppers – extract all seeds, slice roughly
  • 1 Red Bell Pepper – slice into good size
  • 8 Shrimps (Can be substituted for other proteins. But make sure to thaw if frozen.)
  • Parsley and Basil Flakes
  • 1 Teaspoon Chicken Stock Powder
  • 1/2 Onion – mince it
  • 5 Cloves of Garlic – mince it




Sauce Cooking:

  1. Pour 1/3 cup of olive oil into a large, deep pan.
  2. Stir-fry 2 sliced habanero peppers in high heat. Make sure to extract all seeds.
  3. When the habanero peppers are fully roasted, take them all out and trash them.
  4. Now you have habanero flavored olive oil in the pan.
  5. Put 1/2 minced onion, and 5 cloves of minced garlic.
  6. Put 5 tablespoons of the mushroom paste you made, and stir-fry briefly in medium heat.
  7. Put 2 cups of heavy cream.
  8. Put 1 teaspoon of chicken stock powder.
  9. Sprinkle parsley, black pepper powder and basil flakes.
  10. When it boils, taste the sauce, and if it’s too blend, add more salt.
  11. Put sliced bell pepper.
  12. If you think the sauce is way too thick, then you can add a scoop of pasta water. If not, skip this part.
  13. Add shrimps. (This must be in the last step to avoid overcooked shrimps.)


Finished! Just pour the sauce on a plate of boiled pasta noodles.

It is seriously delicious. Give it a try! Most of the ingredients should be available already. The only items you might have to make a trip to a grocery shop are: heavy cream, habanero, mushrooms and maybe chicken stock powder? Idk.


The final product looks like this –

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