Updated: Nov 2
A modern twist to your classic fettuccine! This recipe is quick and easy to make and tastes delicious!
Prep/Cooking time: 20 minutes
1 cup mushrooms, sliced
125g bacon, cut into pieces
4 cloves garlic, minced
1 Tbsp dried oregano
1-2 Tbsp extra virgin olive oil
1-2 handfuls spinach
1/4 cup frozen peas
1 courgette, sliced into ribbons or spirals
Parmesan, grated (for garnishing)
Heat oil in a pan on low heat. Add minced garlic, oregano and sliced mushrooms and stir until well coated in oil.
Once the mushrooms have darkened in colour, add bacon. Cook for 2-3 minutes
Add mascarpone and stir until melted.
Add frozen peas and spinach, turn down heat and simmer until spinach has wilted
In a separate pan, add the courgette ribbons and 1/2 cup water. Turn the heat up and leave until the ribbons start to soften.
Drain water from courgette ribbons and place on the plate. Add mushroom mix on top
Garnish with parmesan
TOP TIP: To increase the protein content, add diced chicken at step one or garnish with pine nuts.
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The Wellness Studio is an online dietetic practice who specialise in lifestyle change, weight management and weight loss, women's health, gut health, low FODMAP diets, management of chronic health conditions, paediatric food allergies, and fussy eating/food intolerances.