Creamy Mushroom Fettuccine
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- Serves: 4
- Preparation: 10
- Cooking: 15
- Ready: 25
If you like mushrooms then you’re in for a treat with this lovely warming dish – it works especially well when the nights start to draw in and there’s a chill in the air!
- 200 g pack of Edamame and Mung Bean Fettuccine (e.g. Explore Cuisine Organic Edamame and Mung Bean Fettuccine)
- 230 g button or chestnut mushrooms, chopped
- 100 g oyster mushrooms, roughly chopped
- large glug of olive oil, for frying
- 1 shallot, sliced into half moons
- 3 cloves garlic, sliced
- 240 g oat cream
- 1 tablespoons tamari
- salt and pepper to taste
- handful of rocket
- ½ red chilli, finely sliced
Cook the fettuccine as per the packet instructions.
Meanwhile, heat some oil in a large frying pan over a medium to high heat. Add the shallots, garlic, salt and pepper and fry for a few minutes. Then add the mushrooms and some more oil and fry for a further 4-5 minutes.
Add the tamari and cream and simmer for a further 5-10 minutes to thicken slightly, stirring occasionally.
When the pasta is ready, drain and add to the large frying pan with the creamy mushroom sauce.
Gently mix to coat the pasta, then serve up into bowls and top with a sprinkle of rocket and chilli.
Recipe courtesy of Bettina’s Kitchen and Explore Cuisine
“This is a lovely warming dish, which works well now that there is starting to be a bit of a chill in the air, and if you like mushrooms then you’re in for a treat. You can use any types of mushrooms – a good mix of two or three types really adds to the flavour and texture.
Explore Cuisine fettuccine is completely gluten free and made from organic edamame and mung beans so you’re definitely getting more goodness into you compared to traditional pasta! Check out Explore Cuisine for a wide range of gluten free pastas – quite life changing!”