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Recipe: Creamy Mushroom Fettuccine

April 10, 2012

Summary: This is such an easy weeknight meal that’s packed with flavour and low on fat (yes you can have tasty, creamy low fat sauces). I prep everything while the pasta water comes to the boil and throw the sauce together while the pasta cooks. It’s even quicker if you use pre sliced mushrooms.

Ingredients

  • 250g dried pasta
  • 1-2 cloves garlic,minced
  • 30g butter
  • 250g mushrooms, sliced
  • 1 (375g) can low fat evaporated milk
  • 1 tblsp cornflour
  • 1 tsp dried thyme
  • Salt (or even chicken stock powder)
  • Pepper
  • 1 handful parsley, chopped
  • 1 bunch chives, chopped

Instructions

  1. Cook the pasta to packet directions.
  2. While that’s happening add the butter to a large fry pan. Once the butter is melty add the garlic and mushrooms and fry until the mushrooms are golden brown.
  3. Whisk the cornflour into the evaporated milk so there’s no lumps and add to the mushroom mix. Add in the thyme and season with salt and pepper to taste.
  4. Stir the sauce occasionally until it is thickened and creamy, then turn off the heat. Straight away, add in the fresh herbs and cooked pasta and toss to coat.
  5. Serve with crusty bread.
  6. Serves 2 greedy adults.
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Main Meals  / Recipes  / Vegetarian

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