Try our staple mushroom pasta dish. Quick, easy and delicious.
10m prep
10m cook
2 servings
8 INGREDIENTS
6 METHOD STEPS
Fettuccine
Olive oil
Oyster mushrooms, pulled or torn into pieces
2 cloves of garlic, diced
1 sprig of rosemary
150mL of light thickened cream
2 tsp vegetable stock powder
Toasted pine nuts
Step 1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, until tender. Drain.
Step 2
Meanwhile, heat olive oil in a large frying pan over medium heat. Cook the mushrooms and garlic, stirring for 3 minutes or until tender.
Step 3
Reduce heat to medium-low. Add cream, rosemary, and sprinkle across vegetable stock powder while stirring.
Step 4
Season with pepper and add a little cream or stock powder if needed to taste.
Step 5
Add pasta to the pan and toss until heated through.
Step 6
Sprinkle with toasted pine nuts and serve.
-
8 INGREDIENTS
-
6 METHOD STEPS
Fettuccine
Olive oil
Oyster mushrooms, pulled or torn into pieces
2 cloves of garlic, diced
1 sprig of rosemary
150mL of light thickened cream
2 tsp vegetable stock powder
Toasted pine nuts
Step 1
Cook pasta in a large saucepan of boiling salted water, following packet instructions, until tender. Drain.
Step 2
Meanwhile, heat olive oil in a large frying pan over medium heat. Cook the mushrooms and garlic, stirring for 3 minutes or until tender.
Step 3
Reduce heat to medium-low. Add cream, rosemary, and sprinkle across vegetable stock powder while stirring.
Step 4
Season with pepper and add a little cream or stock powder if needed to taste.
Step 5
Add pasta to the pan and toss until heated through.
Step 6
Sprinkle with toasted pine nuts and serve.