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

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

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  • 4
  • Fat conscious
  • 10 minutes
  • 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

Cooking Instructions

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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