Cream cheese fettuccine with sautéed mushrooms and tomatoes

Recipe from: 28 September 2015
recipe, meat-free monday, pasta

Ingredients 10
Servings 4
Time 00:10

Ingredients

  • 250
    g
    fettuccine (penne and pasta shells can work too)
  • 250
    g
    sliced cherry tomatoes
  • 250
    g
    chopped mushrooms
  • 200
    g
    cream cheese
  • 1
    cup
    milk
  • 1
    Tbs
    salt + some for pasta water
  • 1
    Tbs
    freshly ground pepper
  • 1
    Tbs
    olive oil
  • 1
    tsp
    each, finely chopped herbs: sage, rosemary, thyme
  • optional micro greens or chives for freshness
 

Method

00:25
 
Get oil hot and sauté chopped mushrooms, tomatoes and herbs in a medium hot pan with the lid on for 5 minutes.

Boil pasta water and make pasta according to packet instructions.

While the pasta water is going, add milk to a small saucepan on a medium low heat and get hot.

Add cream cheese to sauce pan and stir into milk until blended and thickened, this should happen after about 5 minutes.

Drain pasta and return to large pot adding a glug of olive oil so the pasta doesn’t stick.

Take cover off of mushrooms and tomatoes and simmer for a few minutes until the liquid reduces.

Slowly pour cream cheese sauce over pasta and toss gently, top with sautéed mushrooms and tomatoes and sprinkle greens on top.

Recipe reprinted with permission of Milk and Cookies. To see more recipes, please click here.

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Read more on: meat-free mondays  |  recipe  |  pasta
 

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