Fettucine With Rosy Mushroom Sauce
photo by Rhiannon and Matt
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
4-6
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
- Heat olive oil & butter in a heavy-based saucepan, on gentle heat, until butter is soft.
- Add garlic & mushrooms, cook, coating the mushrooms in the hot oil, for 5 minutes.
- Add salt & pepper, tomato puree, cream & hot sauce and simmer for 10 minutes.
- Meanwhile cook the pasta according to packet directions, then drain when cooked.
- Mix the cornflour & water together then add to the simmering sauce, stirring until it thickens slightly, and serve.
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RECIPE SUBMITTED BY
My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting.
We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :)
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We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of.
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