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.

Creamy mushroom and zucchini fettuccine

Serves

4

Prep

5m

Cooking

10m

Ingredients

  • 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

Method

STEP 1

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.

STEP 2

Meanwhile, cook the pasta in a saucepan of boiling water following packet directions. Drain, reserving 1/3 cup (80ml) cooking liquid.

STEP 3

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.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.