Mushroom and Garlic Fettuccine


This family pasta meal will please all mushroom lovers. Meal time emergency? Solved.

Prep Time: 10 minutes

Cooking Time: 15 minutes


  • 500g dried fettuccine (we used San Remo)
  • 1/3 cup Olivado olive oil
  • 2 large garlic cloves, cut into thin slices
  • ½ tsp chilli flakes
  • 1 Tbsp dried mixed herbs (we love Mrs Rogers)
  • 1 tsp salt
  • 220g can Meadow Mushrooms, sliced in sauce
  • 1 cup freshly grated Parmesan cheese, plus extra for serving (we love Ornelle)
  • Squeeze of lemon


  1. Cook pasta in salted water according to the directions on the package and set aside 1 cup of the pasta cooking water before draining.
  2. While the pasta is cooking, heat the olive oil over medium heat in a large pot. Add the garlic and cook for 1-2 minutes, stirring, until it just begins to turn golden on the edges.
  3. Add the chilli flakes and mixed herbs, and cook for 30 seconds more.
  4. Add the reserved pasta-cooking water to the pot and bring to a boil. Lower the heat, add salt and simmer for about 5 minutes, until the liquid is reduced by about a third.
  5. Add the mushrooms to the liquid and heat for a further minute.
  6. Add the drained pasta to the sauce and toss.
  7. Remove from the heat and add the parmesan and a squeeze of lemon. Toss well.
  8. Serve in bowls with extra parmesan and olive oil.
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