Cream cheese fettuccine with sautéed mushrooms and tomatoes

4 servings Prep: 10 mins, Cooking: 25 mins
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A creamy rich pasta with vegetables, perfect for meat-free Mondays.

By Food24 September 28 2015
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Ingredients (10)

250 g pasta — fettuccine
250 g cherry tomatoes — sliced
250 g mushrooms — chopped
200 g cream cheese
1 cup milk
1 Tbs salt — water
1 Tbs freshly ground black pepper
1 Tbs fresh chillies — 573
1 tsp fresh mixed herbs — finely chopped
micro greens — or chives
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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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