Fettuccine With Mixed Mushroom Sauce

4
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"From our weekday newspaper The West Australian."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (197.8 g)
  • Calories 452
  • Total Fat - 33.2 g
  • Saturated Fat - 18.5 g
  • Cholesterol - 155.8 mg
  • Sodium - 390.7 mg
  • Total Carbohydrate - 8.4 g
  • Dietary Fiber - 0.6 g
  • Sugars - 1.8 g
  • Protein - 29.2 g
  • Calcium - 596.4 mg
  • Iron - 2.8 mg
  • Vitamin C - 10.1 mg
  • Thiamin - 0.1 mg

Step 1

Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente and then drain and return to the pan.

Step 2

Meanwhile, heat the oil and butter in a large frying pan over high heat until the butter melts and then add the leek, garlic and half the parsley and cook, stirring, for 1 minute and now add the combined mushroom and cook, stirring, for 5 minutes or until mushroom softens.

Step 3

Add wine and cook for 1 minute or until almost all of the liquid has evaporated and then add the cream and season with salt and pepper and cook for 2 minutes or until the sauce thickens.

Step 4

Add the mushroom mixture, remaining parsley and half the parmesan to the pasta and toss until well combined.

Step 5

Divide the pasta mixture among serving bowls and top with the remaining parmesan and serve with lemon wedges.

Tips & Variations


No special items needed.

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