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.

4

15m

15m

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

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. 

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.