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Creamy Mushroom Pasta
100g Cream Cheese
2 handfuls of Button Mushrooms, sliced
-2 tsps Garlic Puree (or 2 cloves garlic)
Splash of White Wine (optional)
Large pinch of Nutmeg
Pinch Black Pepper
1) Fry the garlic and sliced mushrooms in a drizzle of oil until soft and golden brown.
2) Optional: add a splash of white wine to the pan and cook for a couple of minutes until all the alcohol has evaporated.
3) Add the cream cheese and cream, and stir well.
4) Add your nutmeg and black pepper and simmer the sauce for a couple of minutes before adding to cooked pasta.
We love to batch cook!
This yummy recipe can be frozen for up to 3 months.