Creamy mushroom pasta
dry wholemeal pasta
2 whole, finely chopped
2 clove(s), thinly sliced
600 g, mixed variety, sliced
1 tbs, chopped, plus extra to serve
extra light cream cheese
⅓ cup(s), (80g)
- Cook pasta following packet instructions. Drain.
- Meanwhile, heat oil in a large non-stick frying pan over medium heat. Cook eschalot, stirring, for 3-4 minutes or until softened. Add garlic and cook, stirring, for 2 minutes or until fragrant. Add mushrooms and thyme and cook, stirring, for 10 minutes or until mushrooms are golden. Add cream cheese and stir until melted.
- Top pasta with mushroom sauce. Serve sprinkled with extra thyme.