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Creamy Tomato and Mushroom Pasta

Serves 4


  • 50g Australian butter
  • 2 cloves garlic, crushed or 1/2 tablespoon crushed garlic
  • 1/2 bunch spring onions, sliced
  • 375g mushrooms, sliced
  • 1 red capsicum, diced
  • 1/4 cup plain flour
  • 3 cups Australian milk
  • 1/2 cup Australian shredded Parmesan
  • 2 tablespoons tomato paste
  • 1/2 cup finely chopped parsley
  • 1 tomato, seeded and diced
  • 500g penne or spiral pasta, cooked
  • chopped parsley, extra, for serving
  • Australian shredded Parmesan, extra, for serving
Download Recipe (PDF)


  1. Melt the butter in a large saucepan and saute the garlic, spring onions, mushrooms and capsicum for 5 minutes. Stir in the flour and cook for a further 2 minutes. Add the milk all at once and stir until the mixture thickens slightly. Stir through parmesan, tomato paste, parsley and tomato until well combined. Add the pasta and stir until heated through.
  3. Spoon pasta into serving bowls and sprinkle with extra parsley and parmesan. Serve immediately.
  4. HINT: Pasta can be cooked well in advance and kept covered until ready to use. To reheat, place in a colander and quickly immerse in a saucepan of boiling water before draining well.
  5. Keep the cooked sauce and pasta separate and heat together approximately 3/4 cup sauce and 1 1/2 cups pasta per serving, as required.

Nutritional Information

Nutrients per serve:
Energy (kj) 1747
Protein (g) 18
Fat, Total (g) 17
Carbohydrates (g) 47
Sodium (mg) 0
Calcium (mg) 306
Iron (mg) 0


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