This super creamy vegetarian pasta uses our one pan creamy chicken recipe base, which you can find at Coles, plus a little dijon mustard for extra flavour. Browning off the mushrooms until they are nice and golden adds a real meaty richness to the sauce – the trick is not to stir the mushrooms too much and let them get nice and golden before turning.
250g dried fettuccine pasta
2 tbsp extra virgin olive oil
400g button mushrooms, sliced
180g pkt Taste one pan creamy chicken recipe base
300ml ctn thickened cream
1 tbsp fresh thyme leaves, plus extra to serve
1 tsp Dijon mustard
- Cook the pasta in a saucepan of boiling water following packet directions or until al dente. Drain and return to the pan.
- Meanwhile, heat the butter and oil in a frying pan over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5-8 minutes or until golden. Add the recipe base, cream, thyme and mustard to the pan and bring to the boil. Simmer for 5 minutes or until the sauce thickens slightly.
- Add the mushroom sauce to the pasta and toss to combine. Divide among serving bowls. Sprinkle with extra thyme to serve.