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Mixed mushroom fettuccine

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Tossed with a powerhouse of flavours like bacon, garlic and leek then topped with parm and fresh chives, this mushroom pasta tackles midweek cravings in 25 minutes.

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Mixed mushroom fettuccine


  • 375g pkt fresh fettuccine
  • 40g butter
  • 1 leek, pale section only, thinly sliced
  • 2 bacon rashers, finely chopped
  • 2 garlic cloves, crushed
  • 200g flat mushrooms, thinly sliced
  • 300g button or cup mushrooms, thinly sliced
  • 2/3 cup (160g) sour cream
  • ¼ cup finely chopped chives
  • 1/3 cup (25g) finely grated parmesan

Nutritional information

Per Serve: Energy: 1796kJ/428 Cals (21%), Protein: 16g (32%), Fat: 27g (39%), Sat fat: 16g (67%), Carb: 28g (9%), Sugar: 2g (2%), Fibre: 5g (17%), Sodium: 589mg (26%)

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the fettuccine in a saucepan of salted boiling water following packet directions until al dente. Drain, reserving ½ cup (125ml) of the cooking liquid.
  2. Step 2

    Meanwhile, heat the butter in a deep frying pan over high heat. Add the leek and bacon and cook, stirring, for 5 mins or until leek softens. Add the garlic and combined mushroom. Cook, stirring occasionally, for 5 mins or until mushroom is tender.
  3. Step 3

    Add the sour cream and reserved cooking liquid. Cook, stirring, for 2 mins or until smooth and heated through. Add the fettuccine to pan with half the chives and half the parmesan. Toss to combine. Taste and season.
  4. Step 4

    Top fettuccine with remaining chives and parmesan to serve.