- 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
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.