Creamy Mushroom Fettuccine

Creamy Mushroom Fettuccine

with Sun-Dried Tomatoes

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Nothing says comfort and indulgence like a rich creamy pasta! From the earthy sauteed thyme mushrooms to the tang of the sundried tomatoes, these flavours are carried through in the lush sour cream sauce. Wilted spinach and reserved pasta water help lighten this soon to be dinner classic.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

454 g

Cremini Mushrooms

10 g


1 unit

Vegetable Broth Concentrate

227 g



28 g

Sun-Dried Tomatoes

10 g


¼ cup

Parmesan Cheese, shredded


113 g

Baby Spinach

6 tbsp

Sour Cream


Not included in your delivery


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2423 kJ
Calories579 kcal
Fat15 g
Saturated Fat7 g
Carbohydrate85 g
Sugar11 g
Dietary Fiber6 g
Protein28 g
Cholesterol63 mg
Sodium1285 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Measuring Spoons
Medium Pot
Large Non-Stick Pan
Measuring Cups
Instructionsarrow up iconarrow up icon
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Wash and dry all produce.* Thinly slice the mushrooms. Mince or grate the garlic. Roughly chop the sun-dried tomatoes. Strip 1 tbsp thyme leaves from the sprigs. Bring a medium pot of salted water to a boil.


Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the mushrooms. Cook, stirring occasionally, until the mushrooms are golden-brown, 7-8 min. Reduce the heat to medium, then add the garlic and thyme. Cook until fragrant, 30 sec.


Meanwhile add the pasta and sun-dried tomatoes to the boiling water. Cook until the noodles are tender, 2-3 min. Reserve 3/4 cup pasta water. Drain the pasta and sun-dried tomatoes.


Add the pasta, reserved pasta water, broth concentrate and spinach to the pan. Toss together until the spinach wilts and the pasta is warmed through, 2-3 min.


Remove the pan from the heat and stir in the sour cream and half the Parmesan. Season with salt and pepper.


Divide the mushroom fettucine between bowls and sprinkle with remaining Parmesan.