15-Minute Red Adjika Mushroom Cream Pasta

Lana Suhova
Oct 20
2 min read

When mushrooms flood the markets - chestnut, field, even a few wild treasures - this pasta is the fastest way to celebrate them. Red Adjika folds right into a simple cream sauce, bringing tomato-garlic depth, chilli warmth and Georgian spices. It’s the cheat code to a sauce that tastes “cooked down” in under 15 minutes.

Keep it mild for the family, then put the jar on the table for anyone who wants an extra dab of heat. Add spinach in the last 30 seconds if you want greens; swap cream for oat cream if you’re dairy-free.

Ingredients (serves 4)

300–350 g short pasta (penne, fusilli, rigatoni)
2 tbsp olive oil
300–400 g mushrooms (chestnut/wild mix), sliced
1 small garlic clove, finely chopped (optional)
2–3 tsp Red Adjika
150 ml single cream (or oat cream / crème fraîche)
½ lemon (zest + a small squeeze)
Handful parsley, chopped (optional)
Reserve ½ cup pasta water before draining. Adjika will handle most of the seasoning.

Method (5 steps)

Boil pasta in salted water (al dente). Reserve ½ cup cooking water.
Sauté mushrooms: Heat olive oil in a large pan; cook mushrooms (and garlic if using) 4–5 minutes until golden.
Bloom & cream: Stir in Red Adjika for 30 seconds. Pour in cream and a splash of pasta water; simmer 1 minute.
Combine: Toss in drained pasta; loosen with more pasta water to make it glossy. Add lemon zest and a little squeeze of juice.
Serve: Taste (likely perfect already), then finish with parsley if you like.

Make it milder

Start with 2 tsp adjika in the pan. Offer extra Red Adjika at the table .

Add-ins & swaps

Spinach: stir in for the last 30 seconds.
Chicken/leftovers: toss in shredded roast chicken at the end to warm through.
No cream? Use mascarpone or crème fraîche; adjust with pasta water.