40 g dried fettuccine, or gluten-free pasta
½ tsp extra virgin olive oil
250 g mixed mushrooms, thinly sliced
2 cloves garlic, crushed
½ tsp cornflour or gluten-free cornflour
125 g (½ cup) light evaporated milk
1 egg lightly whisked
1 tsp Dijon mustard or gluten-free mustard
1 tsp finely grated lemon zest
5 g parmesan shavings or finely grated parmesan, to serve
1 Tbsp chopped flat-leaf parsley, to serve
Freshly ground black pepper, to serve
2 cups mixed garden salad (salad leaves, cucumber, snow peas), to serve
- Cook pasta in a small saucepan of boiling water following pack instructions. Drain and return to pan.
- Meanwhile, heat oil in a medium non-stick frying pan over a medium-high heat. Add mushroom and garlic. Cook, stirring often, for 5-6 minutes or until mushroom is very soft and light golden brown. Set aside.
- Put cornflour in a small bowl. Gradually add milk and whisk until smooth. Add egg and mustard and whisk to combine.
- Add mushroom mixture, milk mixture and lemon zest to pan with pasta. Cook over a medium heat, stirring, for 2 minutes or until sauce thickens and is heated through. Put pasta mixture in a serving bowl. Sprinkle over parmesan, parsley and pepper. Serve with salad.