Creamy Mushroom and Broccoli Pasta

This is a lovely light vegetarian pasta dish with a delicious flavour and creamy texture

Ingredients

• 250 g broccoli broken into florets
• 30 g butter
• 1 tbs oil
• 1 onion chopped
• 200 g mushrooms sliced
• 375 g fettuccini fresh pasta
• 125 mls light cream
• 1 tbs vegetable stock powder
• 1 tsp dried parsley
• 1 tsp chilli flakes
• 
  

• Method

  • STEP 1Steam or microwave broccoli until just tender.
  • STEP 2Heat oil and butter, and saute onion and mushrooms in a large frying pan until soft.
  • STEP 3Cook the fettucine according to the packet directions.
  • STEP 4Gently stir the broccoli into the mushroom mixture.
  • STEP 5Stir in the cream, stock powder, parsley and chilli flakes, and heat for several minutes, until hot.
  • STEP 6Gently stir in the cooked fettucine. Mix well.

  Notes

  I have been searching everywhere for a mushroom and broccoli pasta recipe. I used Latina fresh fettucine which take about two minutes to cook. Adjust the chilli flakes according to taste. As a variation, I have been making this with 375 mL evaporated milk combined with two teaspoons cornflour instead of the cream, and then stir in 3 lightly beaten eggs over medium heat, while stirring in the pasta.