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PrintFETTUCCINE WITH MUSHROOM AND HERB SAUCE
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Stir-fry the mushrooms in the oil for 5 minutes until most of the liquid has evaporated. Add the garlic, parsley, lovage, chives, lemon juice, salt and pepper and stir-fry for another minute or two.
- Meanwhile, boil the fettuccine in a large pan of salted water for about 4 minutes, until tender but firm to bite. Drain and return to the pan.
- Stir in the cream, pine kernels, basil and several grindings of black pepper. Transfer to a heated serving dish and scatter the mushrooms on top.
INGREDIENTS
- 300 grams assorted mushrooms, chopped
- 5 tablespoon sesame oil
- 4 garlic cloves, chopped finely
- 4 tablespoon finely chopped flat-leafed parsley
- 2 tablespoon finely chopped lovage
- 2 tablespoon finely chopped chives
- 2 tablespoon lemon juice
- Salt and pepper
- 400 grams fresh fettuccine
- 500 ml whipping cream
- 100 grams pine kernels, toasted
- 5 tablespoon basil leaves, torn
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