Fettuccine al’ fungi

• YIELD: Serves 2 (2 Servings)
• PREP: 10 mins
• COOK: 10 mins
• READY IN: 20 mins

Ingredients

• 1 Tbsp Safflower Oil
• 2 Cups Fresh Button MushroomsWiped Clean & Sliced Finely
• 2 Cloves of Garlic Minced
• 1/2 Small Fresh Red Chilli Sliced
• 500 Grams Fettuccine (I make my own, but check yours is egg free)
• 1/2 Cup Fresh Italian Parsley
• Fresh Pepper to Serve

Instructions

1. Boil a large pot of salted water
2. Saute mushrooms in the safflower oil for 5 minutes, or until soft
3. Add garlic and chili, cook for a minute more then turn off heat
4. Cook the pasta until al' dente
5. Drain, and reserve 1/2 cup of the water
6. Toss the pasta, water, parsley and mushroom mix gently together
7. Serve immediately with fresh pepper

• CUISINE: Italian
• COURSE: Main Meals
• SKILL LEVEL: Beginner