Fettucine With Rosy Mushroom Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Serve with a lovely fresh green salad. This recipe comes from Charmaine Solomon's Complete Vegetarian Cookbook. Ingredients:
500 g fresh mushrooms, diced (1lb) |
2 tablespoons olive oil |
1 tablespoon butter |
4 garlic cloves, finely chopped |
salt and pepper, freshly ground, to taste |
1/2 cup tomato puree (4 fl oz) |
1/2 cup cream |
hot pepper sauce, a dash (optional) |
500 g fettuccine pasta |
2 teaspoons cornflour |
2 tablespoons cold water |
Directions:
1. Heat olive oil & butter in a heavy-based saucepan, on gentle heat, until butter is soft.
2. Add garlic & mushrooms, cook, coating the mushrooms in the hot oil, for 5 minutes.
3. Add salt & pepper, tomato puree, cream & hot sauce and simmer for 10 minutes.
4. Meanwhile cook the pasta according to packet directions, then drain when cooked.
5. Mix the cornflour & water together then add to the simmering sauce, stirring until it thickens slightly, and serve.
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