• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Whipping Cream

Recipe Ingredient

  • 100g dry pasta (fettuccine, spaghetti or linguine)
  • 1 tbsp butter or olive oil
  • 3 cloves garlic, coarsely chopped
  • 200g fresh mushrooms, thickly sliced *
  • Combine:
  • 100ml whipping cream
  • 50ml milk
  • 1/4 level tsp salt
  • 1/4 level tsp ground pepper
  • 1 tbsp chopped parsley
  • * Use button, oyster or shiitake or a mixture. I got a small 200g pack of mixed mushrooms, which were perfect for this dish.


  1. Put 1 litre of water to boil and add 1 level tsp salt. Add pasta and cook for the number of minutes specified on the package (it will vary according to pasta type and brand). When cooked--cut off a little and taste--it should be tender but still have a little bite. Drain pasta into a colander.
  2. If you'd like to garnish your dish with some greens (such as broccoli, snow peas or baby kai lan), rinse vegetables and pop them into the boiling water for 3 to 5 minutes. Just remove them from the water onto a plate before you cook the pasta in the same water.
  3. While pasta is boiling, heat butter or oil over medium heat in a small pan. Soften the chopped garlic in it for 2 to 3 minutes (do not brown) and add mushrooms and 1 tbsp of water and stir them for 5 minutes until they wilt. Season with the salt and pepper and pour in the cream/milk mixture. Boil for 2 minutes, stir in the chopped parsley and take sauce off the heat. Stir into the hot, drained pasta.
  4. To serve, arrange fish, pasta and vegetables on individual serving plates. Serve hot!

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