Fettuccine
Ingredients
400g fettucine pasta
2 tbs olive oil
2 garlic cloves, crushed
400g mushrooms thinly sliced
3/4 cup reduced fat cream
1/3 cup flat leaf parsley leaves, roughly chopped
salt and ground black pepper
extra flat leaf parsley leaves to serve
grated parmesan cheese to serve
Method
Cook fettucine in a large saucepan of salted boiling water, until al dente.
Meanwhile, heat oil in a large frying pan over high heat. Add garlic and mushrooms and cook, stirring often, for 2-3 minutes or until mushrooms are just tender. Reduce heat to low.
Stir in cream, cover and simmer (do not allow to boil) stirring occasionally for 5 minutes.
Drain fettucine and return to pan. Add mushroom mixture and parsley. Season with salt and pepper.
Toss over low heat until well combined. Place on serving plates top with remaining parsley leaves and serve with grated parmesan cheese if desired.
This recipe is courtesy of Cooking with Mushrooms
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