Hello cooking friends – I hope you’ve been enjoying our healthy recipes these past weeks and months that we’ve been confined at home. Chef Carmelo send his best wishes to you all and hopes you are eating well. Here is another simple and delicious recipe for Fettucini with Mushroom Sauce.
Of course, you can use Tagliatelle or any other pasta but this dish lends itself to the thicker pasta strands to absorb the delicate flavour of the mushrooms.
We would love to hear your thoughts once you’ve tried this!
Fettucini con Salsa al Fungo
Serves 4 people
Ingredients:
450g/1lb Mushrooms – chopped small
225g/1/2 lb Onions – chopped small
225g/1/2 lb Carrots – chopped small
225g/1/2 lb Celery – chopped small
2 cloves Garlic – sliced
1/4 cup Fresh Herbs – Basil, Parsley, Oregano
S/P
1/2 cup Olive Oil
1 liter Passata (fresh tomato sauce)
1 cup water
Method:
Saute all the finely chopped vegetables in a medium saucepan with the garlic and olive oil
Once softened, add the passata sauce and water and gently bring to the boil
Reduce heat to low (number 2) and cook for 1-1/2 hours, covered.
Prepare Pasta:
Chef’s Tip: If the sauce tastes a bit sour, then add 1 tbsp. honey!
