Name: Cream cheese pasta with sautéed mushrooms and tomatoes
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 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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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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Method:

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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