Creamy Mushroom & Rosemary Fettuccine

 Cook fettuccine in the boiling water until 
‘al dente’, 11 minutes. Reserve some pasta water
(see ingredients), then drain and return pasta to 
the saucepan. Add a drizzle of olive oil to prevent 
the pasta sticking together. 

TIP: ‘Al dente’ pasta is cooked through but still slightly 
firm in the centre. 

• While the pasta is cooking, heat a large frying pan 
over medium-high heat with the butter and a drizzle 
of olive oil. Cook mushrooms, tomatoes and 
rosemary, stirring until tender, 6-8 minutes.
• Add garlic, stirring until fragrant, 1 minute. 

• To the pan with the mushrooms, add light cooking 
cream, herb & mushroom seasoning and the 
reserved pasta water. Stir to combine and simmer 
until slightly thickened, 2-3 minutes.

• Remove pan from the heat, then add fettuccine, the 
pepper and half the Parmesan cheese. Gently toss 
to combine. Season to taste.