Mushroom and Yoghurt Fettuccine Alfredo
A tasty gluten free recipe for Mushroom and Yoghurt Fettuccine Alfredo, made with double cream yoghurt, mushrooms, chives, parsley, butter and parmesan.
Servings 2
Equipment
- pan
- pot
Ingredients
- 2 tbsp butter
- Handful fresh chopped chives
- 250 g Button mushrooms
- 1 cup Nutriday Double Cream Plain
- 250 g fettuccine gluten free
- 1/4 cup Parmesan cheese
- ¼ cup reserved pasta water
- Salt and Pepper to taste
- 2 tbsp. butter
- parsley for topping
Instructions
- Slice mushrooms and roughly chop chives
- Add 2tbsp butter to a pan and add chives and mushroom. Sauté until the mushrooms are soft and brown in colour (10-15 minutes)
- Add the Nutriday Double Cream Plain Yoghurt and the other 2tbsp butter. Simmer over very low heat.
- Cook the fettuccine in a large pot according to package directions. Drain, reserving a ¼ cup of the pasta water
- Add the ¼-cup pasta water to the pan with the drained pasta and toss with tongs to mix. If the pasta needs a little more creaminess, add a bit more hot water.
- Then add Parmesan and season with salt and pepper to taste. You could also add chilli flakes if desired.
- Enjoy immediately with fresh parsley