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Italian Recipes
Creamy Mushroom & Cherry Tomato Fettucine

Creamy Mushroom & Cherry Tomato Fettucine

with Parmesan & Pine Nuts

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You won’t believe the delicious end result of this pasta. Cream and stock infuse the fettuccine with beautiful sauciness and flavour, leaving you with perfect strands of pasta covered in silky mushrooms and cherry tomatoes.

Allergens:MilkWheatTree Nuts
Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ punnet

button mushrooms

2 clove


1 punnet

cherry tomatoes

1 block

Parmesan cheese


1 punnet


1 packet



1 packet

pine nuts

(ContainsTree NutsMay be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soya)

½ bottle

pure cream


1 cube

vegetable stock

1 bag

baby spinach leaves

Not included in your delivery

olive oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3420 kJ
Fat42.1 g
of which saturates22.5 g
Carbohydrate78.2 g
of which sugars6.1 g
Protein27.6 g
Sodium675 mg
Utensilsarrow down iconarrow down icon
Chopping board
Medium Pan
Large Pan
Small Bowl
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped

Bring a medium saucepan of salted water to the boil. Halve the cherry tomatoes. Finely chop the garlic (or use a garlic press). Grate the Parmesan cheese. Thinly slice the button mushrooms.

Cook the pasta
Cook the pasta

Add the fettuccine to the boiling water and cook for 8 minutes, or until 'al dente'. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain and return to the pan

Toast the pine nuts
Toast the pine nuts

While the pasta is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes or until golden. Transfer to a small bowl.

Make the creamy sauce
Make the creamy sauce

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the sliced mushrooms and cook for 4-5 minutes, or until browned. Add the cherry tomatoes and cook for 3-4 minutes or until softened. Add the garlic and cook for 1 minute, or until fragrant. Add the pure cream (see ingredients list), some reserved pasta water (1/4 cup for 2 people / 1/2 cup for 4 people), crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people) and 1/2 the grated Parmesan cheese. Stir to combine, then simmer for 2-3 minutes or until reduced slightly.

Toss the pasta in the sauce
Toss the pasta in the sauce

While the sauce is cooking, pick and thinly slice the basil leaves. Once the sauce is done, add the fettuccine and an extra splash of reserved pasta water to the sauce and toss to coat. Add the basil and baby spinach leaves and stir through until just wilted. Season with a generous pinch of pepper. TIP: Seasoning is key in this dish, so taste and add some more salt or pepper if you like!

Serve up
Serve up

Divide the creamy mushroom and cherry tomato fettuccine between bowls. Top with the pine nuts and remaining Parmesan.