Cream cheese fettuccine with sautéed mushrooms and tomatoes
|250 g||pasta — fettuccine|
|250 g||cherry tomatoes — sliced|
|250 g||mushrooms — chopped|
|200 g||cream cheese|
|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|
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.