Creamy Mushroom

Creamy Mushroom

Cooking time: 20 minutes, serves 4


  • 350g Vetta High Fibre Fettuccine
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 500g mushrooms, thinly sliced
  • 300ml cup full fat cream
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 100g parmesan
  • Fresh parsley
  1. Cook pasta according to packet instructions. Drain, keeping a mug full of the water and set aside.
  2. Melt butter in a large pan over medium heat. Add garlic and mushrooms.  Cook stirring occasionally until tender and browned about 5-6 minutes.
  3. Stir in cream, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.
  4. Stir in pasta and parmesan. Adding a little cooked pasta water if sticking to pan.
  5. Serve immediately, garnished with parsley.