Creamy Fetuccine with mushrooms came about one night when there was nothing in the cupboard or fridge but bits and pieces. This recipe will feed 2 people very well as a main and 4 people as a side.
Cook pasta in boiling salted water until just cooked. Drain but retain 1 cup of liquid just in case the pasta is too thick.
Whilst pasta is cooking
Place a little oil in a high sided pan on medium heat.
Place all vegetables in pan and cook until tender.
Lower heat to medium low.
Place 1 tablespoon of Dijon Mustard in with vegetables and stir to mix.
Put in whole can of Light & Creamy Ideal milk and stir to mix.
Bring to a slow simmer and pour in cooked pasta.
Thoroughly mix to coat all pasta.
If mixture too thick pour in saved pasta water a little at a time until you get to the consistancy you require.
Turn off heat
Mix in parmesan cheese and serve in big bowls or as a side to a main meal.
Chicken and seafood also does well with this recipe, just cook some diced chicken prior to the vegetables and put it back in with the pasta.
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