Creamy mushroom and zucchini fettuccine
This creamy fettuccine is loaded with zucchini and mushroom. Ready in just 15 minutes, it’s a great vegetarian option for busy weeknights.
- 2 x 300g pkts Coles Australian Mushroom Mince
- 300ml thickened cream
- 400g fettuccine
- 2 zucchini, cut into long matchsticks
- 3 spring onions, thinly sliced
- Thinly sliced spring onion, extra, to serve
Heat a greased frying pan over medium-high heat. Add the mushroom and cook, stirring, for 4-5 mins or until tender. Add the cream and cook, stirring, for 2 mins or until the sauce thickens. Season.
Meanwhile, cook the pasta in a saucepan of boiling water following packet directions. Drain, reserving 1/3 cup (80ml) cooking liquid.
Add pasta to the mushroom mixture in the pan with the zucchini, spring onion and reserved cooking liquid. Toss to combine. Divide among serving bowls. Top with extra spring onion to serve.