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Creamy Mushroom Fettuccine

A delicious creamy and cheesy mushroom pasta

Course: brunch, dinner, lunch
Cuisine: Italian
Keyword: creampasta, healthy, mushroom, pasta
  • 4 Ounces Fettuccine or your fav pasta
  • 200 g White Button Mushroom Sliced
  • 1 clove garlic minced
  • 1 tbsp dried Italian herb
  • 200 g Brown Mushroom Sliced
  • 200 g Parmesan Cheese
  • 8 Cherry tomato halved
  • 200 ml Perfect Pasta Cream I use Emborg Brand
  • 100 ml Vegetable Stock Optional
  • 2 Tbsp Butter
  • Salt to taste
  • Black Pepper to taste
  • Fresh parsley chopped
  1. Fill a large pot with water and add a little salt. Bring to boil and cook pasta
  2. In a frying pan, add the butter and stir until melted
  3. Add in the sliced white and brown mushrooms and sauté until soft
  4. Add in the minced garlic and stir well
  5. Add in the pasta cream, vegetable stock if using and stir. Let simmer until mushrooms are soft
  6. Throw in halved tomatoes, Italian herbs and parmesan cheese
  7. Season with Black Pepper and a little salt ( to taste)
  8. Drain the pasta from the pot and stir into mushroom cream sauce
  9. Add chopped parsley and stir to combine
  10. Eat while still hot