Portobello mushroom fettuccine
Loaded with tasty portobello mushrooms, this creamy fettuccine recipe makes for an easy, meat-free meal. It’s as simple as it is delicious.
- 400g Coles Fettuccine
- 500g Coles Australian Portobello Mushrooms, sliced
- 1 cup (250ml) thickened cream
- 1 cup (120g) frozen peas
- 1/4 cup chopped thyme
Cook fettuccine in a large saucepan of boiling water following packet directions or until al dente. Drain well.
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.
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.