Creamy Mushroom Fettuccine with Parmesan and Chives

Slice mushrooms. Trim snow peas and remove tough strings. Peel and mince garlic. Zest lemon and cut into wedges. Thinly slice chives.

Bring a large pot of salted water to the boil. Add fettuccine and cook until al dente, about 8-11 minutes. Drain pasta, toss in a drizzle of olive oil (this will stop the pasta from sticking together) and set aside.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add mushrooms and cook for 2-3 minutes, until slightly brown. Add snow peas and cook for 2-3 minutes, until cooked through. Season with salt and pepper. Remove the veg from the pan, adding it to the pasta.

Using the same pan you cooked the veg in, reduce heat to medium. Add butter and garlic, cook until butter melts and garlic browns slightly, about 30 seconds. Add cream and lemon zest, cook for 1-2 minutes. Add spinach, ¹⁄₂ chives and ¹⁄₂ parmesan, cook until spinach is slightly wilted and parmesan has melted, about 1 minute. Season with salt and pepper.

Add pasta and veg to sauce, making sure pasta and veg are coated in sauce. Divide mushroom fettuccine between bowls. Garnish with a squeeze of lemon juice (to taste), remaining chives and parmesan. Enjoy!

Slice mushrooms. Trim snow peas and remove tough strings. Peel and mince garlic. Zest lemon and cut into wedges. Thinly slice chives.

Bring a large pot of salted water to the boil. Add fettuccine and cook until al dente, about 8-11 minutes. Drain pasta, toss in a drizzle of olive oil (this will stop the pasta from sticking together) and set aside.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add mushrooms and cook for 2-3 minutes, until slightly brown. Add snow peas and cook for 2-3 minutes, until cooked through. Season with salt and pepper. Remove the veg from the pan, adding it to the pasta.

Using the same pan you cooked the veg in, reduce heat to medium. Add butter and garlic, cook until butter melts and garlic browns slightly, about 30 seconds. Add cream and lemon zest, cook for 1-2 minutes. Add spinach, ¹⁄₂ chives and ¹⁄₂ parmesan, cook until spinach is slightly wilted and parmesan has melted, about 1 minute. Season with salt and pepper.

Add pasta and veg to sauce, making sure pasta and veg are coated in sauce. Divide mushroom fettuccine between bowls. Garnish with a squeeze of lemon juice (to taste), remaining chives and parmesan. Enjoy!

Slice mushrooms. Trim snow peas and remove tough strings. Peel and mince garlic. Zest lemon and cut into wedges. Thinly slice chives.

Bring a large pot of salted water to the boil. Add fettuccine and cook until al dente, about 8-11 minutes. Drain pasta, toss in a drizzle of olive oil (this will stop the pasta from sticking together) and set aside.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add mushrooms and cook for 2-3 minutes, until slightly brown. Add snow peas and cook for 2-3 minutes, until cooked through. Season with salt and pepper. Remove the veg from the pan, adding it to the pasta.

Using the same pan you cooked the veg in, reduce heat to medium. Add butter and garlic, cook until butter melts and garlic browns slightly, about 30 seconds. Add cream and lemon zest, cook for 1-2 minutes. Add spinach, ¹⁄₂ chives and ¹⁄₂ parmesan, cook until spinach is slightly wilted and parmesan has melted, about 1 minute. Season with salt and pepper.

Add pasta and veg to sauce, making sure pasta and veg are coated in sauce. Divide mushroom fettuccine between bowls. Garnish with a squeeze of lemon juice (to taste), remaining chives and parmesan. Enjoy!

Slice mushrooms. Trim snow peas and remove tough strings. Peel and mince garlic. Zest lemon and cut into wedges. Thinly slice chives.

Bring a large pot of salted water to the boil. Add fettuccine and cook until al dente, about 8-11 minutes. Drain pasta, toss in a drizzle of olive oil (this will stop the pasta from sticking together) and set aside.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add mushrooms and cook for 2-3 minutes, until slightly brown. Add snow peas and cook for 2-3 minutes, until cooked through. Season with salt and pepper. Remove the veg from the pan, adding it to the pasta.

Using the same pan you cooked the veg in, reduce heat to medium. Add butter and garlic, cook until butter melts and garlic browns slightly, about 30 seconds. Add cream and lemon zest, cook for 1-2 minutes. Add spinach, ¹⁄₂ chives and ¹⁄₂ parmesan, cook until spinach is slightly wilted and parmesan has melted, about 1 minute. Season with salt and pepper.

Add pasta and veg to sauce, making sure pasta and veg are coated in sauce. Divide mushroom fettuccine between bowls. Garnish with a squeeze of lemon juice (to taste), remaining chives and parmesan. Enjoy!

Slice mushrooms. Trim snow peas and remove tough strings. Peel and mince garlic. Zest lemon and cut into wedges. Thinly slice chives.

Bring a large pot of salted water to the boil. Add fettuccine and cook until al dente, about 8-11 minutes. Drain pasta, toss in a drizzle of olive oil (this will stop the pasta from sticking together) and set aside.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add mushrooms and cook for 2-3 minutes, until slightly brown. Add snow peas and cook for 2-3 minutes, until cooked through. Season with salt and pepper. Remove the veg from the pan, adding it to the pasta.

Using the same pan you cooked the veg in, reduce heat to medium. Add butter and garlic, cook until butter melts and garlic browns slightly, about 30 seconds. Add cream and lemon zest, cook for 1-2 minutes. Add spinach, ¹⁄₂ chives and ¹⁄₂ parmesan, cook until spinach is slightly wilted and parmesan has melted, about 1 minute. Season with salt and pepper.

Add pasta and veg to sauce, making sure pasta and veg are coated in sauce. Divide mushroom fettuccine between bowls. Garnish with a squeeze of lemon juice (to taste), remaining chives and parmesan. Enjoy!

Slice mushrooms. Trim snow peas and remove tough strings. Peel and mince garlic. Zest lemon and cut into wedges. Thinly slice chives.

Bring a large pot of salted water to the boil. Add fettuccine and cook until al dente, about 8-11 minutes. Drain pasta, toss in a drizzle of olive oil (this will stop the pasta from sticking together) and set aside.

Heat a deep sided pan on medium high heat with a drizzle of oil. Add mushrooms and cook for 2-3 minutes, until slightly brown. Add snow peas and cook for 2-3 minutes, until cooked through. Season with salt and pepper. Remove the veg from the pan, adding it to the pasta.

Using the same pan you cooked the veg in, reduce heat to medium. Add butter and garlic, cook until butter melts and garlic browns slightly, about 30 seconds. Add cream and lemon zest, cook for 1-2 minutes. Add spinach, ¹⁄₂ chives and ¹⁄₂ parmesan, cook until spinach is slightly wilted and parmesan has melted, about 1 minute. Season with salt and pepper.

Add pasta and veg to sauce, making sure pasta and veg are coated in sauce. Divide mushroom fettuccine between bowls. Garnish with a squeeze of lemon juice (to taste), remaining chives and parmesan. Enjoy!