1. Heat a large frypan over medium/ high heat. Add butter and olive oil.
  2. Add mushrooms and sauté for 2 minutes.
  3. Add garlic and thyme and sauté for 1 minute.
  4. Add white wine and allow to reduce by half.
  5. Add chicken stock and allow to reduce by half.
  6. Add cream and allow to reduce to form a thick sauce.
  7. Meanwhile, into a pot of boiling salted water, add the pasta and cook as per packet directions retaining 1 cup of the pasta cooking water.
  8. Add the fettuccine to the sauce and toss to combine, adding a little pasta water if required to loosen the sauce.
  9. Serve pasta garnished with chopped parsley.

Product Options