Fettuccine al funghi
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Mushrooms |
| 1 | 375 gram pkt fettuccine; (tagliatelli) | |
| 50 | grams | Butter |
| 1 | tablespoon | Extra virgin olive oil |
| 1 | large | Fresh chilli or 1 tsp chilli paste |
| 2 | tablespoons | Italian parsley; finely chopped |
| ½ | teaspoon | Grated nutmeg |
| 150 | millilitres | Cream |
| 2 | tablespoons | Parmesan cheese |
| Freshly ground black pepper | ||
Directions
Add pasta to a pot of boiling water with salt and a little oil to avoid the pasta sticking. Cook till al dente.
Place oil and butter in a pan. Once the butter is melted add the mushrooms and allow them to saute over a medium heat for about 2 minutes. Remove from the pan.
To the pan, add chopped chilli, nutmeg, cream, parmesan and pepper.
Once the pasta is cooked, drain and toss it into the sauce, add to the pan, the cooked mushrooms and parsley and mix well.
Place in a warm bowl and serve. You can add more nutmeg and cheese to taste if you wish.
Converted by MC_Buster.
Per serving: 1017 Calories (kcal); 97g Total Fat; (82% calories from fat); 18g Protein; 28g Carbohydrate; 250mg Cholesterol; 679mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 5 Vegetable; 0 Fruit; 18½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.