Creamy Bolognese Pasta (Pasta alla Pastora)

This Creamy Bolognese Pasta (Pasta alla Pastora) originates from Alto Adige (South Tyrol) in north-eastern Italy. Built on a classic Bolognese base, the sauce is enriched with cream, mushrooms, ham, and green peas, resulting in a hearty yet balanced pasta that’s deeply comforting and full of flavour.

Hey folks – I hope you all are doing well.

This week I’m sharing one of those recipes that sits beautifully between rustic Italian comfort and weeknight practicality. Creamy Bolognese Pasta comes together easily if you already have a batch of Bolognese sauce on hand, and it’s a lovely way to turn leftovers into something new. So, let’s dive into this Creamy Bolognese Pasta.

Creamy Bolognese Pasta (Pasta alla Pastora)

It is no secret that I used two blogs The Pasta Project – Authentic Pasta Recipes (the-pasta-project.com) and Memorie di Angelina – Easy authentic Italian recipes, for searching and learning some authentic dishes I had not been familiar with.

I grabbed the recipe for Pasta alla Pastora from the Pasta Project.

What is Pasta alla Pastora?

It is a Bolognese-based sauce elevated with an addition of cream, mushrooms, ham, and green peas. You do not need to make Bolognese for this recipe, as it is a perfect way to utilize some leftover Bolognese by adding a few additional ingredients. So next time you make Bolognese from scratch, be sure to make a large batch to enjoy it with a few different recipes!

The only significant difference from the Pasta Project recipe is that I additionally cooked the mushrooms first, to release an excess of liquid so that they would be more aromatic and browned. But you can skip this step and sauté everything together.

Why You’ll Love This Creamy Bolognese Pasta

• Comforting: Rich, creamy, and deeply savoury without feeling heavy.
• Practical: A smart way to transform leftover Bolognese sauce into a new meal.
• Balanced: Mushrooms, peas, and ham add texture, sweetness, and depth.
• Family-friendly: Mild, creamy flavours that appeal to all ages.

Ingredients You’ll Need for This Creamy Bolognese Pasta

To make this Creamy Bolognese Pasta, gather the following ingredients:

• Tubular pasta: Penne, cannelloni, or rigatoni work best for catching the creamy sauce.
• Bolognese sauce: Homemade or leftover, providing the rich meaty base.
• Olive oil: Used to gently sauté the onion and bring everything together.
• Onion: Finely chopped for a subtle sweetness and depth.
• Button mushrooms: Cooked first to concentrate their flavour and remove excess moisture.
• Cooked lean ham: Adds saltiness and extra savoury notes.
• Frozen green peas: Bring freshness and a touch of sweetness without extra prep.
• Cream: Light or table cream for a smooth, luxurious finish.
• Salt and black pepper: Adjusted to taste once the sauce is assembled.
• Fresh parsley: Chopped and stirred in at the end for freshness.

How to Make Pasta alla Pastora

Start by preparing the mushrooms. Cook them in a dry pan until they release their liquid and begin to brown, then set aside. In the same pan, gently sauté the onion in olive oil until soft, then return the mushrooms along with the ham and frozen peas. Let everything cook slowly so the flavours meld.

Meanwhile, cook the pasta in well-salted water until al dente. Once the vegetable mixture is ready, stir in the Bolognese sauce and cream, seasoning lightly as needed. Simmer briefly to combine.

Add the drained pasta directly to the sauce, loosening it with a splash of reserved pasta water if needed. Toss gently, finish with fresh parsley, and serve the Creamy Bolognese Pasta immediately while hot and silky.

More Authentic Pasta Recipes

Are you looking for more Italian pasta recipes, just like this Creamy Bolognese Pasta? Please be sure to check some.

• Pasta alla Papalina
• Pasta with Sardines
• Ragù alla Bolognese
• Pasta alla Genovese
• Sicilian Style Pasta with Cauliflower

I hope you like this Pasta alla Pastora, and you will give it a try.  If you make it, let me know in this post, send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Creamy Bolognese Pasta (Pasta alla Pastora)

Recipe by Ben | Havocinthekitchen

5.0 from 1 vote

Course: Pasta and GnocchiCuisine: ItalianDifficulty: Easy

Servings

4-5

servings

Prep time

15

minutes

Cooking time

30

minutes

This creamy Bolognese pasta, known as Pasta alla Pastora, features a rich Bolognese sauce enhanced with cream, mushrooms, ham, and green peas.
Recipe adopted from the Pasta Project.

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Ingredients

• ~400-420 gr. tubular pasta such as penne, canneroni, or rigatoni

• 200 gr. Bolognese sauce

• 2-3 tbsp. (30-35 ml.) olive oil

• 1 onion, finely chopped

• 200 gr. button mushrooms

• 100 gr. cooked lean ham, cubed

• 100 gr. frozen green peas

• 150 ml. cream (10 or 18%)

• salt and black, to taste

• fresh parsley, chopped

Directions

• If you are not using leftover Bolognese sauce, be sure to make a batch before proceeding; keep in mind Bolognese requires a minimum of 2 hours to cook.
• Clean the mushrooms – depending on how dirty they are, you may simply wipe or quickly rinse. Slice.
• In a large pan or skillet, cook the mushrooms for about 5-7 minutes, without adding any oil. The mushrooms will release an excess of liquid first then will start browning. Once the released liquid has mostly evaporated and mushrooms have started browning, remove and set them aside.
• If necessary, wipe or quickly rinse the pan (in case some mushroom pieces stack to the bottom.) Return the pan to the low-medium heat. Add some olive oil and cook the onion, for about 5 minutes, until it starts to soften.
• Return the mushrooms to the pan and add the ham and green peas (you don’t need to thaw them in advance.) Cook on a low heat for about 15-20 minutes. If the sauce seems to be dry, add a splash of water.
• In a meantime, cook the pasta in salted boiling water, until al dente, as instructed on the package.
• When peas and mushrooms are ready (step 5), stir in the Bolognese sauce and cream. Season with some salt and pepper, if necessary, to your taste. Simmer for a minute or so.
• When the pasta is ready (step 8), reserve some pasta water and drain them gently stir in the pasta into the sauce. If the sauce seems to be too thick / dry, add a bit of the reserved pasta water. Let the mixture cook for a minute to combine the flavours then add the parsley and serve. Enjoy!

Notes

• Cooking time does not include time for making Bolognese; that will be another 2-4 hours.