Fettuccine with Mushroom and Porcini Cream

Fettuccine with Mushroom and Porcini Cream

Ready in 30 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, August 18, 2019.
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Ingredients

Pasta Sauce

  • 1 pack mushrooms
  • 1/2 can borlotti beans
  • 1 clove garlic, minced
  • 1 pack porcini cream
  • 1/2 pack grated Parmesan cheese
  • Juice of 1/2 lemon
  • 1/4 cup hot tap water
  • 1/2 pack baby spinach

Pasta

  • 1 courgette
  • 1 pack fettuccine

To Serve

  • 1/2 pack grated Parmesan cheese
  • 1/2 bunch parsley

Steps

  1. Prep veggies Bring a pot of salted water to the boil. Thinly slice mushrooms and peel courgette into ribbons. Drain and rinse beans.
  2. Cook sauce Heat a drizzle of oil in a fry pan on medium-high heat. Cook mushrooms with a pinch of salt for 4-5 minutes, until golden. Add garlic and cook a further minute, until fragrant.
  3. Continue sauce Add beans, porcini cream, Parmesan, lemon juice, hot water measure and spinach. Stir to combine and remove from heat. Season to taste and keep warm.
  4. Cook pasta Cook pasta in pot of boiling water for 2-3 minutes, until tender, drain well. Return pasta to pot, add courgette and a drizzle of olive oil.
  5. Serve pasta topped with porcini sauce. Sprinkle over Parmesan and parsley.

Nutritional Information

Energy 2405 kj
575 kcal
Protein 27.0g
Carbohydrate 62.4g
Fat 23.0g