Mushroom and garlic fettuccine
This family pasta meal will please all mushroom lovers. Meal time emergency? Solved.
Ingredients
- 500 g dried fettuccine
- ¼ cup Olivado Olive Oil
- 2 cloves garlic cut into thin slices
- ½ tsp chilli flakes
- 1 tbsp dried mixed Herbs
- 1 tsp salt
- 220 g mushrooms
- 1 cup parmesan cheese freshly grated, plus extra for serving
- squeeze lemon juice
Instructions
- Cook pasta in salted water according to the directions on the package and set aside 1 cup of the pasta cooking water before draining.
- While the pasta is cooking, heat the olive oil over medium heat in a large pot. Add the garlic and cook for 1-2 minutes, stirring, until it just begins to turn golden on the edges.
- Add the chilli flakes and mixed herbs, and cook for 30 seconds more.
- Add the reserved pasta-cooking water to the pot and bring to a boil. Lower the heat, add salt and simmer for about 5 minutes, until the liquid is reduced by about a third.
- Add the mushrooms to the liquid and heat for a further minute.
- Add the drained pasta to the sauce and toss.
- Remove from the heat and add the parmesan and a squeeze of lemon. Toss well.
- Serve in bowls with extra parmesan and olive oil.
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