Creamy Mushroom and Olive Fusilli

I set about to create a lactose-free pasta dish that would still taste super-creamy. This is what I’ve come up with... let me know what you think!


Follow these simple steps to make your own creamy goodness:

• Heat a little oil in a frying pan

• Add and sauté 2 finely cut garlic cloves

• Add and cook until lightly brown 250g sliced mushrooms

• Add and cook briefly around 20 pimiento-stuffed olives sliced in half



• Add 175ml dry white wine and cook on a high heat until the liquid is significantly reduced

• Add 175ml natural soya yogurt and stir gently on a low heat for a few minutes



• Stir in a large pinch of nutmeg and 4Tbsp of mild goat’s cheese (make sure you choose a lactose-free variety! I have occasionally been caught out by cheese companies adding lactose ingredients to their goat products)

• Serve over a bed of Fusilli and garnish with fresh parsley