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Mushroom, herb and spinach fettuccine
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Prep Time:
10 minutes
10 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
25 minutes
25 minutes
Ingredients:
- 375g fettuccine
- 18.20 gm olive oil
- 200g button mushrooms, sliced
- 200g Swiss brown mushrooms, sliced
- 300ml light thickened cream
- 82.50 ml chopped fresh flat-leaf parsley leaves
- 82.50 ml chopped fresh basil leaves
- 62.50 ml finely grated parmesan cheese
- 70g baby spinach
Instructions:
- Boil pasta in a large pot of salted water until tender. Save 1/4 cup of the cooking liquid before draining.
- Heat oil in a large, deep frying pan over high heat. Cook mushrooms for 5 minutes until softened. Pour in cream and simmer for 3 to 4 minutes until slightly reduced. Stir in parsley, basil, cheese, and spinach. Cook for 1 minute until spinach wilts.
- Toss cooked pasta in flavorful pan sauce. Season generously with salt and pepper. Serve immediately.
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