Loaded with tasty portobello mushrooms, this creamy fettuccine recipe makes for an easy, meat-free meal. It’s as simple as it is delicious.
Serves44
Cook time15 mins15 minutes
Prep time15 mins15 minutes
Ingredients
400g Coles Fettuccine
500g Coles Australian Portobello Mushrooms, sliced
1 cup (250ml) thickened cream
1 cup (120g) frozen peas
1/4 cup chopped thyme
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Method
Step 1
Cook fettuccine in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, heat a large greased frying pan over medium-high heat. Add the mushroom and cook, stirring, for 5-10 mins or until golden brown. Add the cream and bring to a simmer. Cook for 2-3 mins or until the sauce thickens slightly. Season.
Step 3
Add the peas and 2 tbs thyme to the cream mixture. Cook for 1-2 mins or until heated through. Add pasta and toss to combine. Sprinkle with remaining thyme and season with pepper.
500g Coles Australian Portobello Mushrooms, sliced
1 cup (250ml) thickened cream
1 cup (120g) frozen peas
1/4 cup chopped thyme
Description
Loaded with tasty portobello mushrooms, this creamy fettuccine recipe makes for an easy, meat-free meal. It’s as simple as it is delicious.
Method
Step 1
Cook fettuccine in a large saucepan of boiling water following packet directions or until al dente. Drain well.
Step 2
Meanwhile, heat a large greased frying pan over medium-high heat. Add the mushroom and cook, stirring, for 5-10 mins or until golden brown. Add the cream and bring to a simmer. Cook for 2-3 mins or until the sauce thickens slightly. Season.
Step 3
Add the peas and 2 tbs thyme to the cream mixture. Cook for 1-2 mins or until heated through. Add pasta and toss to combine. Sprinkle with remaining thyme and season with pepper.
