Fettucine pasta with Portobello mushrooms

    20 min

    This delicious mushroom pasta dish is quick, easy and delicious - simply ideal for a midweek supper or meat free Monday. Serve with a salad and some garlic bread.

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    Serves: 4 

    • 250g fettucine pasta
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • 1/2 onion, minced
    • 200g Portobello mushrooms, thinly sliced
    • 50g butter
    • 3 tablespoons vegetable stock
    • 150g fresh spinach, finely chopped
    • chopped fresh rosemary, to taste
    • salt and pepper, to taste
    • 3 tablespoons grated Parmesan cheese

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Bring a saucepan of lightly salted water to the boil over a high heat then add the pasta and cook according to the instructions on the packet, or until al dente. Drain.
    2. Warm the olive oil in a frying pan over a medium heat then add the garlic and onion and cook and stir until tender, about 4 minutes. Add the mushrooms and butter and continue to cook and stir for a further few minutes.
    3. Add vegetable stock and reduce a little over a high heat. Add finely chopped spinach and rosemary followed by the salt and pepper. Add in the pasta and toss to mix and coat, cook and stir for a further 2 to 3 minutes.
    4. Sprinkle with Parmesan cheese, mix thoroughly and turn off the heat. Spoon into warmed bowls and serve immediately.

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