Mushroom Thyme Blend Pasta Sauce (Freezer-Friendly) for Calm Weeknights

This mushroom thyme pasta sauce starts with sliced mushrooms cooked until golden and their moisture has evaporated. Stock, fresh thyme and double cream turn them into a sauce you can leave chunky or partly blend.

Prepare a batch for pasta, then freeze portions for another evening. Choose vegetable or chicken stock from the ingredient options below.

Ingredients

• 500g mixed mushrooms (chestnut, button, or portobello), sliced
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 3 tbsp extra virgin olive oil
• 2 tbsp butter
• 200ml vegetable or chicken stock
• 100ml double cream
• Fresh thyme (4–5 sprigs)
• Sea salt & black pepper

How to make mushroom thyme pasta sauce

1. Heat the olive oil and butter in a large pan over medium-high heat.
2. Add the mushrooms and cook for 8–10 minutes, until golden and their moisture has evaporated.
3. Add the onion and garlic. Cook for 3–4 minutes, until soft.
4. Strip the thyme leaves from the sprigs and add them to the pan.
5. Pour in the stock and simmer for 10 minutes.
6. Stir in the cream and cook for another 5 minutes. Season with salt and pepper.

Chunky or partly blended?

Leave the sauce as it is for sliced mushroom texture. For a smoother base with some pieces remaining, blend half the sauce until smooth, then stir it back into the unblended portion.

Freezing in portions

Cool the sauce completely. Portion into silicone freezer trays; the original recipe uses 1-cup portions. Freeze overnight, then transfer the solid portions to labeled freezer bags or containers.

Freezer storage: up to 3 months.

How to thaw and reheat

Thaw a portion overnight in the fridge, then reheat gently in a pan. Serve with your choice of pasta, including wholegrain, spelt or brown rice pasta.

Other serving ideas

• Spoon over grilled chicken or steak.
• Stir into risotto.
• Use as a filling for savory tarts.
• Toss with roasted vegetables.

More recipes to prepare ahead

Browse more pasta sauces or try the creamy mushroom soup for another way to cook mushrooms ahead.

For drinks to prepare alongside your meals, try the Mango Chili Kick Shot or Matcha Coconut Cubes.