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Mushroom Fettuccini

Kids Pantry Mushroom Fettuccini Recipe (serves 2)


  • 2 serve fresh fettuccine pasta
  • 2 tbs olive oil
  • 10g butter
  • 1/2 of a leek, trimmed, washed, thinly sliced
  • 2 garlic clove, crushed
  • 2 tablespoons chopped fresh continental parsley
  • 50gms Speck
  • 60g Swiss brown mushrooms, thinly sliced
  • 40g Asian mushrooms (such as oyster), torn into thirds
  • 40ml white wine (optional)
  • 40mls salted pasta water (optional)
  • 60ml thickened cream
  • 20g finely grated parmesan
  • Lemon wedges, to serve


  1. Heat the oil and butter in a large frying pan over high heat until the butter melts. 
  2. Add the Speck, leek and garlic and cook, stirring, for 1 minute. 
  3. Add the combined mushroom and cook, stirring, for 5 minutes or until mushroom softens. 
  4. Add wine (optional) and cook for 1 minute or until almost all of the liquid has evaporated. 
  5. Add the cream, and half the parsley then season with salt and pepper. 
  6. Cook for 2 minutes or until the sauce thickens. 
  7. Cook pasta according to recipe. 
  8. Add the mushroom mixture, remaining parsley and half the parmesan to the pasta and toss until well combined. (If you need a little extra sauce add 1 or 2 tablespoons of the salted pasta water and mix before adding to pasta)  
  9. Divide the pasta mixture among serving bowls. Top with the remaining parmesan.
  10. Serve with lemon wedges.