Mixed Mushroom Al La King with Fettuccine Pasta

Start by boiling two pans of water, one for the pasta and another for the stock (500ml of boiling water per stock cube needed). While the water is heating, prepare the vegetables by chopping the portobello and button mushrooms into chunks, julienning the red capsicum, and chopping the parsley.

Cook the fettuccine in the salted boiling water according to the package instructions, typically for around 10 minutes.

While the pasta is cooking, melt butter in a large pan, then add the chopped portobello and button mushrooms, cooking until soft. Follow this with the red capsicum.

Stir in flour, followed by the stock, added gradually. Allow this mixture to come to a boil, then reduce the heat and let it simmer.

Integrate the peas into the mushroom mixture, then stir in the cream. Season the sauce to taste with salt and pepper.

After the pasta is cooked and drained, distribute it among serving bowls. Top each serving with the creamy mushroom mixture, and garnish with the chopped parsley. Serve warm.