Want faster pasta? Twenty minutes is all you need to get this vegetarian dish on the table.
Ingredients
- 1 x 375g pkt fresh egg fettuccine pasta
- 1 tablespoon olive oil
- 20g butter
- 1 leek, trimmed, washed, thinly sliced
- 2 garlic cloves, crushed
- 1/3 cup chopped fresh continental parsley
- 200g Swiss brown mushrooms, thinly sliced
- 150g Asian mushrooms (such as oyster or shimeji), torn into thirds
- 80ml (1/3 cup) white wine
- 125ml (1/2 cup) thickened cream
- 40g (1/2 cup) finely grated parmesan
- Lemon wedges, to serve
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
- Step 2Meanwhile, heat the oil and butter in a large frying pan over high heat until the butter melts. Add the leek, garlic and half the parsley and cook, stirring, for 1 minute. Add the combined mushroom and cook, stirring, for 5 minutes or until mushroom softens. Add wine and cook for 1 minute or until almost all of the liquid has evaporated. Add the cream and season with salt and pepper. Cook for 2 minutes or until the sauce thickens.
- Step 3Add the mushroom mixture, remaining parsley and half the parmesan to the pasta and toss until well combined.
- Step 4Divide the pasta mixture among serving bowls. Top with the remaining parmesan. Serve with lemon wedges.
Nutrition
2560 kj
Energy
27g
Fat Total
15g
Saturated Fat
5.5g
Fibre
19g
Protein
70g
Carbs (total)
All nutrition values are per serve
- Author: Alison Adams
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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