Creamy Mushroom Pasta Recipe

10m prep

10m cook

2 servings

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.