Portobello Mushroom Fettuccine #pasta #fettuccinepasta #shorts

Portobello mushroom fettuccine
Serves 4 Cooking 15 mins Prep 15 mins

400g Coles Fettuccine
500g Coles Australian Portobello Mushrooms, sliced
1 cup (250ml) thickened cream
1 cup (120g) frozen peas
1/4 cup chopped thyme

1. Cook fettuccine in a large saucepan of boiling water following packet directions or until al dente. Drain well.
2. Meanwhile, heat a large greased frying pan over medium-high heat. Add the mushroom and cook, stirring, for 5-10 mins or until golden brown. Add the cream and bring to a simmer. Cook for 2-3 mins or until the sauce thickens slightly. Season.
3. Add the peas and 2 tbs thyme to the cream mixture. Cook for 1-2 mins or until heated through. Add pasta and toss to combine. Sprinkle with remaining thyme and season with pepper.