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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This recipe is from my favourite book, The Essential Pasta Cookbook. I love it, and thought I'd share it with you all! Ingredients:
500 g button mushrooms, finely sliced |
1 onion, diced |
2 garlic cloves, finely chopped |
2 (440 g) cans diced tomatoes |
2 tablespoons chopped fresh parsley |
salt |
pepper |
500 g fettuccine pasta |
Directions:
1. Heat the oil, and cook the onion and garlic until golden.
2. Add the tomatoes and mushrooms, and bring to the boil. reduce heat, cover, and simmer for 15 minutes.
3. Cook the fettuccine in a large pan of water, with a splash of olive oil in it.
4. Stir the parsley into the sauce, and season with salt & pepper. Toss the sauce through the pasta.
5. Enjoy!
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