This pasta dish a complete family meal in one bowl so there is less washing up to do afterwards, yummy creamy Mushroom & Pea Fettucine. #lovepasta #organic #simplygreatkidsfood #recipe #cooking #healthy #yummy #delicious #littlepastaorganics #toddlerfood #healthyfood #toddlerfoodideas #familymeals.
2 teaspoons olive oil
250g chesnut/Portobello mushrooms, thickly sliced
4 spring onions, ends trimmed, thinly sliced crossways
1 garlic clove, crushed
150g (1 cup) frozen peas
185ml (3/4 cup) thickened cream
2 egg yolks
40g (1/2 cup) finely grated parmesan
1/4 cup finely chopped fresh chives
Salt & freshly ground black pepper
Heat the oil in a large frying pan over high heat. Add mushroom and cook, stirring occasionally, for 5 minutes or until golden brown. Add the spring onions and garlic and cook, stirring, for 1 minute or until onions softens. Reduce heat to low.
Meanwhile, cook the pasta and peas in a large saucepan of salted boiling water following pasta packet directions or until pasta is al dente. Drain well.
Combine the cream, egg yolks and parmesan in a small bowl. Add to the pasta mixture along with the chives and cook, stirring, for 2 minutes or until heated through (do not boil as mixture may curdle). Remove from heat. Taste and season with salt and pepper.
Divide pasta among serving bowls and serve immediately.