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.


  • 1/3 packet Fettuccine - 1/3 packet

  • 1 onion chopped

  • 12 button mushrooms sliced

  • 1/2 capsicum sliced

  • 2 sticks cellery finely sliced

  • 1 tbspn Dijon mustard

  • 1x tin Light & Creamy Ideal Milk

  • oil for cooking vegetables

  • salt & pepper as seasoning

  • 1/2 cup parmisan cheese


  • 1.

    Cook pasta in boiling salted water until just cooked. Drain but retain 1 cup of liquid just in case the pasta is too thick.

  • 2.

    Whilst pasta is cooking

  • 3.

    Place a little oil in a high sided pan on medium heat.

  • 4.

    Place all vegetables in pan and cook until tender.

  • 5.

    Lower heat to medium low.

  • 6.

    Place 1 tablespoon of Dijon Mustard in with vegetables and stir to mix.

  • 7.

    Put in whole can of Light & Creamy Ideal milk and stir to mix.

  • 8.

    Bring to a slow simmer and pour in cooked pasta.

  • 9.

    Thoroughly mix to coat all pasta.

  • 10.

    If mixture too thick pour in saved pasta water a little at a time until you get to the consistancy you require.

  • 11.

    Turn off heat

  • 12.

    Mix in parmesan cheese and serve in big bowls or as a side to a main meal.


You can use any vegetables for this dish, just add them at the same time as the other vegetables.

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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