About this recipe:An incredibly indulgent vegetarian pasta, made by baking fettucine in a rich and creamy cheese sauce. Enjoy with a side salad and crusty bread, if desired.
450g fettuccine pasta
1/2 onion, finely chopped
250ml double cream
40g grated Parmesan cheese
60g grated Pecorino Romano cheese
salt and freshly ground black pepper to taste
120g grated mozzarella cheese
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Method Prep:15min › Cook:25min › Ready in:40min
Preheat oven to 180 C / Gas 4. Lightly grease a medium baking dish.
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt the butter in a medium frying pan and cook the onion until tender. Stir in the fettuccine, double cream, 4 tablespoons Parmesan, 4 tablespoons Pecorino Romano, salt and pepper. Transfer to the prepared dish.
In a bowl, mix the remaining Parmesan, remaining Pecorino Romano and mozzarella. Sprinkle the cheese mixture over the fettuccine mixture. Bake 15 minutes in the preheated oven, until bubbly and golden brown.
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.