Creamy pasta with golden mushrooms, Parmesan and fresh herbs, finished with Garlic Press EVOO for a rich, savoury flavour.
PREP
10 mins
COOK
25 mins
SERVES
4
DIFFICULTY
Easy
Ingredients
400 g fettuccine or tagliatelle
400 g mushrooms, sliced
3 tbsp Full Fruit Garlic Press EVOO, plus extra to finish
200 ml thickened cream
60 g Parmesan, finely grated
2 tbsp fresh parsley, finely chopped
½ tsp sea salt
Freshly cracked black pepper
Extra Parmesan, to serve
Method
1. Cook the pasta
Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions until al dente. Reserve ½ cup of pasta water before draining.
2. Cook the mushrooms
Heat 2 tbsp Garlic Press EVOO in a large pan over medium-high heat. Add the mushrooms and cook for 6–8 minutes until tender and golden.
3. Make the sauce
Reduce the heat to medium and add the cream. Stir gently and simmer for 2–3 minutes, then add the Parmesan and stir until smooth.
4. Combine
Add the drained pasta to the pan with a splash of reserved pasta water. Toss until the pasta is evenly coated and the sauce is silky. Season with sea salt and freshly cracked black pepper.
5. Finish & serve
Remove from the heat and stir through the parsley. Finish generously with the remaining Garlic Press EVOO, extra Parmesan and freshly cracked black pepper.
THE OIL WE USED
Full Fruit Garlic Press EVOO
Rich, aromatic and savoury, our Full Fruit Garlic Press EVOO complements golden mushrooms and Parmesan while bringing a beautifully rounded garlic flavour to this creamy pasta.
We acknowledge the Traditional Custodians of the land on which we grow and craft our olive oils—the Peramangk and Kaurna peoples of the Adelaide Hills and Murraylands. We pay our deepest respects to Elders past and present and recognise their continuing connection to Country, culture, and community.
