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| Fettuccine Pasta with Portobello Mushrooms |
"This scrumptious mushroom pasta dish is short, smooth, and scrumptious - truely perfect for a midweek supper or meat-free Monday. Serve with a salad and a few garlic bread."
Ingredients :
- 1 (12 ounce) field dry fettuccine pasta
- 2 tablespoons olive oil
- 1/2 onion, minced
- 1 clove garlic, minced
- 1 (8 ounce) bundle portobello mushrooms, thickly sliced
- 1/four cup butter
- 3 tablespoons vegetable inventory
- half bunch clean spinach, finely chopped
- 1 sprig fresh rosemary, chopped, or to taste
- salt and freshly floor black pepper to flavor
- 3 tablespoons grated Parmesan cheese
Instructions :
| Prep : 10M | Cook : 3M | Ready in : 25M |
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- Fill a large pot with gently salted water and bring to a rolling boil. Cook fettuccine at a boil until tender but company to the bite, about 8 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium warmth and cook dinner onion and garlic until tender, about four minutes. Add mushrooms and butter; cook and stir until softened, about 3 minutes. Pour in vegetable stock and cook on excessive heat until stock has reduced, approximately 2 minutes. Add spinach and rosemary. Season with salt and pepper. Stir to mix. Add cooked linguine and toss the whole lot to combine nicely. Cook for a further 2 to three mins.
- Sprinkle pasta with Parmesan cheese and mix thoroughly. Remove from warmth and spoon into warmed bowls.
Notes :
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