Garlic Roasted Mushroom Creamy Fettuccine


Mushrooms are one of the few unfortified food sources of vitamin D as well as B vitamins. Vitamin D is vital in the regulation of calcium in our bodies, important in skeletal health, immunity and mental well-being. 

A super-simple, tasty and surprisingly classy pasta dish. The creamy sauce is made from avocado and so contains heart healthy mono- and polyunsaturated fats. Whip this up for a quick mid-week dinner or a relaxed weekend lunch.




25 mins

  • 350g dried tagliatelle

  • 2 cloves of garlic, finely chopped

  • 200g mushrooms (I like Chestnut mushrooms in this dish)

  • 1 ripe, medium-sized avocado

  • 1 tbsp olive oil

  • Salt and pepper to taste

  • Parmesan to top, if desired 

  1. Preheat the oven to 200°C/180°C Fan/Gas Mark 6

  2. If the mushrooms are large chop them in half or into quarters but you can leave them whole if they're not too big

  3. Place the mushrooms in a large baking dish with the olive oil, garlic and seasoning, toss them to mix well

  4. Roast for 20 minutes, stirring occasionally

  5. Cook the pasta according to the instructions on the pack 

  6. Core and scoop out the avocado and mash until very smooth

  7. Drain the pasta and combine with the avocado, use a little of the pasta cooking water if you want the sauce a little more runny

  8. Tip the roasted mushrooms into the pan and serve with some freshly grated Parmesan cheese

Make it your own:

You could easily omit the cheese to make this recipe vegan or add bacon or chicken for a meaty version. 

If you've tried this recipe and love it, snap a pic and use the hashtag  #wholelifenutritionco and share it to social media! 


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 © 2019 Mikayla Norton