Cheese Sauce Pasta with Salted Egg Mushrooms

Makes: 5 serves
Prep time: 10 minutes
Cook time: 8 minutes


Bega Butter Salted 50 grams
Brown onion, finely diced 1 large
Garlic, finely diced 3 cloves
Bega Cream Cheese 250 grams
Milk 150 grams
Bega Processed Cheddar Cheese Block, grated 100 grams
Chicken stock powder 5 grams (1 cube)
Pasta Fettucine, cooked al dente 500 grams
Flour 50 grams
Shimeji mushrooms 300 grams
Tempura batter 200 grams
Salted egg powder 50 grams
Parsley, chopped 1 handful
Salt and Pepper 2-3 teaspoons


  1. To make the cheese sauce add Bega Salted Butter, onion and garlic to frypan or wok and cook over a medium heat for 5 minutes, stir or toss regularly to make sure you don’t burn or brown the ingredients.
  2. Add the milk and Bega Cream Cheese to pan, keep stirring until the cream cheese has melted. Add half of the grated Bega Processed Cheddar Cheese and season with salt and pepper then bring it to the boil and set aside until needed.
  3. Pre heat fryer to 180c.
  4. In a bowl whisk the salted egg powder into the tempura batter. Lightly toss mushrooms in flour then the tempura batter.
  5. Make sure they’re well coated then carefully place them in the fryer, cook the mushrooms until they are golden brown and crispy. Remove the mushrooms from the oil and into a clean bowl with paper towel, season with salt and pepper.
  6. In a clean fry pan or wok bring the cheese sauce to the boil, add pasta, chopped parsley, and toss to combine.
  7. Serve pasta in a bowl topped with crispy mushrooms and remaining grated Bega Processed Cheddar Cheese.

Cooking Tips

  • To help cook the pasta perfectly make sure the water is always boiling, add a big pinch of salt to the water and constantly stir the pasta with tongs never let it sit still.