Fettuccine with mixed mushroom sauce

Fettuccine with mixed mushroom sauce

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Want faster pasta? Twenty minutes is all you need to get this vegetarian dish on the table.

The ingredient of Fettuccine with mixed mushroom sauce

  1. 1 x 375g pkt fresh egg fettuccine pasta
  2. 1 tablespoon olive oil
  3. 20g butter
  4. 1 leek, trimmed, washed, thinly sliced
  5. 2 garlic cloves, crushed
  6. 1/3 cup chopped fresh continental parsley
  7. 200g Swiss brown mushrooms, thinly sliced
  8. 150g Asian mushrooms (such as oyster or shimeji), torn into thirds
  9. 80ml (1/3 cup) white wine
  10. 125ml (1/2 cup) thickened cream
  11. 40g (1/2 cup) finely grated parmesan
  12. Lemon wedges, to serve

The instruction how to make Fettuccine with mixed mushroom sauce

  1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  2. Meanwhile, 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.
  3. Add the mushroom mixture, remaining parsley and half the parmesan to the pasta and toss until well combined.
  4. Divide the pasta mixture among serving bowls. Top with the remaining parmesan. Serve with lemon wedges.

Nutritions of Fettuccine with mixed mushroom sauce

fatContent: 611.84 calories
saturatedFatContent: 27 grams fat
carbohydrateContent: 15 grams saturated fat
sugarContent: 70 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 19 grams protein
sodiumContent:

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