CookEat Recipe
Parmesan and mushroom fettuccini
Method
Steps
Step 1
1. Bring a medium saucepan of salted water to the boil. Finely slice the mushrooms. Peel and crush the garlic. Roughly chop the sundried tomatoes. Grate the Parmesan cheese. Finely chop the cilantro leaves. Slice the lemon into wedges.
Step 2
2. Add the fettuccine (use suggested amount) to the boiling water and cook for 11 minutes or until ‘al dente’. Drain and return to the pan. Drizzle with olive oil to prevent sticking.
Step 3
3. While the fettuccine is cooking, heat a large frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until lightly browned. Remove from the pan and set aside.
Step 4
4. Return the pan to the heat, add a drizzle of olive oil, the red onion and the mushrooms and cook, stirring, for 3-4 minutes, or until golden and tender. Add the garlic, the thyme, the pepper, the black olives and sundried tomatoes and cook for 1 minute, or until fragrant. Add the water and cook for lack olives1 minute, or until evaporated. Add the creme fraiche (use suggested amount) and 1/2 the Parmesan.
Step 5
5. Add the fettuccine to the frying pan with the sauce and toss to coat.
Step 6
6. Divide the sundried tomato, mushroom & Parmesan fettuccine between bowls. Top with the remaining Parmesan and the cilantro. Serve the lemon wedges on the side to squeeze over just before serving.
CookEat community
Cooked, rated, and discussed
Cooked
0
people have cooked this Recipe.
Sign in to mark as cookedRating
3.0 / 5
From 1 rating.
Sign in to rate
Conversation
Comments
0 comments
No comments yet.
Sign in to join the conversation.