Creamy Mushroom Pasta

Creamy, with a hint of thyme. A delicious mid-week dinner.


1 x 250ml jar King Valley Mushroom Tapenade

½ bunch spring onions, chopped

1 cup cream

fresh or dried long pasta

1 clove garlic, minces

fresh parsley or thyme, to serve

2 tbsp olive oil


Mushroom Tapenade


  1. Heat 2 tbsp olive oil in a frying pan on medium heat and saute chopped spring onions & garlic til softened
  2. Add approx two thirds of a jar of King Valley Mushroom Tapenade & 1 cup of cream and heat to a low simmer
  3. Stir through cooked pasta with a little pasta cooking water
  4. Season with cracked pepper and chopped fresh herbs

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