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Spinach and Mushroom Fettuccine with Chilli & Parsley

This healthy, lightly spiced pasta is ready in 15 minutes.


  • 350 g fettuccine

  • 2 tablespoons olive oil

  • 500 g mixed mushrooms diced or sliced

  • 2 teaspoons Gourmet Garden Garlic

  • 300 ml light thickened cream

  • 150 g baby spinach leaves

  • 125 g chargrilled red capsicum

  • diced 2 tablespoons Gourmet Garden Parsley

  • 1 teaspoon Gourmet Garden Hot Chilli shaved parmesan, to serve


  • 1.

    Cook pasta following packet directions until tender. Drain reserving 2/3 cup (165 ml) of the pasta water.

  • 2.

    Return pasta to the pan.

  • 3.

    Heat olive oil in a large frying pan and sauté the mushrooms with garlic until tender.

  • 4.

    Add cream and reserved pasta water to the mushrooms.

  • 5.

    Simmer for 5 minutes or until slightly thickened, and then stir in the spinach leaves, capsicum, parsley and chilli and cook for 1-2 minutes, stirring often.

  • 6.

    Toss sauce through the pasta, and check for seasoning.

  • 7.

    Serve with shaved Parmesan.

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