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Ingredients Jump to Instructions ↓

  1. 500 g (1lb) button mushrooms

  2. 1 large onion

  3. 2 tbsp olive oil

  4. 2 cloves garlic, finely chopped

  5. 2 425g tomatoes roughly chopped (13 1/2 oz)

  6. 500 g (1lb) fettucine

  7. 2 tbsp chopped fresh parsley salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Carefully wipe the mushrooms with a damp paper towel to remove any grit. Slice the whole mushrooms finely, including the stems.

  2. Chop the onion roughly. Heat the oil in a heavy-based frying pan. cook the onion and garlic over medium heat, stirring occasionally, for about 6 minutes or until the vegetables are light golden. Add the tomatoes and their juice and the mushrooms to the pan and bring the mixture to a boil. Reduce the heat, cover the pan, and simmer about 15 minutes.

  3. Meanwhile, bring a large pan of water to a rapid boil. Pour a small amount of oil into the boiling water. Add the fettucine and cook until just tender. Drain well, then return to the pan and keep warm.

  4. Stir the parsley into the sauce and season well with salt and pepper. Pour the sauce over the warm pasta in the pan and toss gently to combine.

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