Creamy Mushroom Fettuccine 

Rating: (38 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

Enjoy this light version of a traditional pasta favourite.

Ingredients:

13 1/8 oz dried fettuccine pasta

2 Tbsp olive oil

2 cloves garlic, crushed

14 oz cup mushrooms, thinly sliced

3/4 cup extra light cream

1/3 cup flat-leaf parsley, roughly chopped

1 salt and freshly ground black pepper

4 extra sprigs of flat-leaf parsley, to serve

Directions:

Cook fettuccine in a large saucepan of salted boiling water, following packet directions, until al dente.

Meanwhile, heat oil in a large frying pan over high heat. Add garlic and mushrooms and cook, stirring often, for 2 - 3 minutes or until mushrooms are just tender. Reduce heat to low. Stir in cream, cover and simmer (do not allow to boil), stirring occasionally, for 5 minutes.

Drain fettuccine and return to saucepan. Add mushroom mixture and parsley. Season with salt and lots of pepper. Stir over low heat until well combined. Place on serving plates, top with parsley leaves.

Variations:

Serve with grated parmesan cheese, if desired. Nutritional information does not include serving suggestions.

Author:

Fresh Finesse

Member Comments: (3)

By: shonagh - 2011-01-23
very yummmy! worth a try if you love creamy pasta!

By: batlady - 2010-01-14
this time i used cream and lots more mushrooms, it was so nice and easy, the whole family enjoyed it........

By: batlady - 2009-11-08
This was very nice and tasty tho I used low fat condensed milk instead of cream and had to drain some from it!......next time Im going to use the cream to try....highly recommend!