Creamy Mustard Fettuccine
4
peopleServes
15
minutesPreparation Time
20
minutes Stove TopCooking Time
Ingredients
- To Make
- 400 g tricolour fettuccine
- 1 tbsp KEEN'S Mustard Powder
- 150 mL thickened cream
- ½ clove garlic, finely chopped
- ½ cup (125mL) chicken stock
- McCormick Adjustable Grinder Black Peppercorns
- 1 tbsp (20 mL) olive oil
- 6 spring onions, finely chopped
- ½ red capsicum, sliced
- 4 slices ham, chopped
- 100 g baby spinach leaves
- 2 tomatoes, diced
- To Serve
- Toasted pine nuts
Directions
- Cook fettuccine as per packet directions. Place KEEN’S Mustard Powder, cream, garlic and chicken stock in a small bowl, season with McCormick Black Pepper stir and set aside.
- Heat oil in a large frying pan over medium heat; add spring onions, red capsicum and ham. Cook stirring occasionally for 3 minutes.
- Reduce heat add creamy mustard blend, spinach leaves and tomatoes to pan, toss through sauce until heated through.
- Stir hot pasta through sauce and, serve with a sprinkle of pine nuts.
Recipe Tip
This could easily be suitable for vegetarians, simply substitute chicken stock for vegetable stock and omit ham. A very tasty pasta dish for all.
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