Creamy mushroom pasta
2 medium, finely chopped
2 clove(s), finely sliced
600 g, sliced (we used portabellini, chestnut and shitake)
1 tablespoons, handful, leaves picked
Low Fat Soft Cheese
Wholewheat Pasta, dry
- Heat olive oil in a large frying pan and fry the shallots for 3-4 minutes, or until soft. Add garlic and cook for 2 minutes, then add mushrooms and thyme and cook for 10 minutes, or until the mushrooms are golden.
- Add light cream cheese and stir until melted, then season to taste.
- Cook pasta to pack instructions and serve with the mushroom sauce and garnished with extra thyme.