Mushroom and Yoghurt Fettuccine Alfredo

A tasty gluten free recipe for Mushroom and Yoghurt Fettuccine Alfredo, made with double cream yoghurt, mushrooms, chives, parsley, butter and parmesan.  Recipe by Le Famished Cat


  • 2tbsp butter
  • Handful fresh chopped chives
  • 250g Button mushrooms
  • 1 cup Nutriday Double Cream Plain
  • 250g fettuccine, gluten free
  • 1/4  cup Parmesan cheese
  • 1/4 cup reserved pasta water
  • Salt and Pepper to taste
  • 2 tbsp. butter
  • Parsley for topping



  1. Slice mushrooms and roughly chop chive
  2. Add 2tbsp butter to a pan and add chives and mushroom. Sauté until the mushrooms are soft and brown in colour (10-15 minutes
  3. Add the Nutriday Double Cream Plain Yoghurt and the other 2tbsp butter. Simmer over very low heat
  4. Cook the fettuccine in a large pot according to package directions. Drain, reserving a ¼ cup of the pasta wate
  5. Add the ¼-cup pasta water to the pan with the drained pasta and toss with tongs to mix. If the pasta needs a little more creaminess, add a bit more hot water
  6. Then add Parmesan and season with salt and pepper to taste. You could also add chilli flakes if desired.
  7. Enjoy immediately with fresh parsley