Ingredients

Method

• 400 g fresh wholewheat tagliatelle
• 1 T olive oil
• 2 cloves garlic, crushed
• 250 g portobellini mushrooms, halved
• ½ cup cream
• Sea salt and freshly ground black pepper
• 2 ripe avocados, halved and stoned

Method

Ingredients

Add the pasta to a saucepan of rapidly boiling water and cook until al dente. If you're unsure, follow our tips on how to cook pasta perfectly.

In a frying pan over a medium to low heat, add the oil and garlic and gently fry until just golden and fragrant.

Add the mushroom and pan-fry in the garlic oil for 5 to 10 minutes. Add the cream and season to taste, allowing the mixture to simmer briefly.

Pour the mushroom-and-cream sauce over the warm pasta and toss to evenly coat. Ladle into four bowls and top with scoops of avocado.