Main Meals
Fresh wholewheat pasta tossed with panfried mushroom, ripe avo and cream
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Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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