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Fresh wholewheat pasta tossed with panfried mushroom, ripe avo and cream

By Klara van Wyngaarden

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 15 minutes

Ingredients

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

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.