Fettuccine in creamy mushroom and sage sauce
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About this recipe:
A yummy, very quick and easy vegetarian dish. On the table in 30 minutes.
1/2 (500g) packet spinach fettuccine pasta
1 tablespoon extra virgin olive oil
1 shallot, chopped
1 clove garlic, chopped
100g chopped fresh oyster mushrooms
125ml double cream
1 tablespoon chopped fresh sage
salt and pepper to taste
10 min › Cook:
20 min › Ready in:
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.
Heat olive oil a medium saucepan over medium heat, and cook shallot and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
Toss sauce with cooked fettucine, and season with salt and pepper to serve.
This recipe is fab, easy for beginers and does not take much time, most importantly it tastes like your in an italian restaurant. I used Onions, instead of shallots, but sauted them first to add flavour
- 13 Mar 2010
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