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Mushroom Fettuccine

Mushroom Fettuccine
  • blend
  • cook
  • mix
  • eat
  • PREP
    15 mins


  • 1 cup Natural Probiotic Yoghurt
  • 2 cloves fresh garlic, finely diced Half white onion, finely diced
  • 1 tablespoon coconut oil
  • 1 cup fresh sliced mushrooms
  • 500g fettuccine pasta
  • 1/3 cup reserved pasta water
  • 1 teaspoon salt
  • Fresh ground black pepper Finely chopped parsley


  1. Add the garlic, onion and mushrooms to a large skillet with 1 tablespoon of butter. Sauté until the mushrooms for 10 minutes until they are soft with deep brown colour. Add probiotic yoghurt and simmer for 20 seconds.
  2. Cook the fettuccine in a large pot according to package directions. Drain pasta and reserve a little bit of the water.
  3. Add the pasta to the mushroom sauce. Toss with tongs and add reserved pasta water as needed. Season with salt and pepper and top with parsley.

Watch how to make it…