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Creamy Mustard Fettuccine

serves

4

people

Serves

prep-time

15

minutes

Preparation Time

recipe-type

20

minutes Stove Top

Cooking 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
  1. 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.
  2. Heat oil in a large frying pan over medium heat; add spring onions, red capsicum and ham. Cook stirring occasionally for 3 minutes.
  3. Reduce heat add creamy mustard blend, spinach leaves and tomatoes to pan, toss through sauce until heated through.
  4. 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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