Sundried Tomato & Mushroom Fettucine
(Serve 2-3)
Ingredients:
1/3 packet fettucine / linguine
Favourite mushroom (portobello)
4 pcs sundried tomatoes (diced)
3 cloves garlic (minced)
300ml (1 cup) chicken stock
100ml (1/3 cup) cooking cream / whipping cream
Bunch of fresh basil (about 10 leaves) (striped)
Salt
Black pepper
Olive oil
4 tbsp grated Parmesan Cheese
Steps:
1. Add 2tbsp of salt into pot of boiling water & throw in pasta.
2. In large pan heat up olive oil and saute garlic till fragrant.
3. Add in mushroom and sundried tomatoes and cook for 5mins.
4. Add in chicken stock and simmer for 5mins.
5. Bring up to high heat and add in cream.
6. Add in pepper.
7. Taste and add in salt (optional)
8. Add in cooked pasta, basil & parmesan cheese.
9. Toss gently to combine and serve.
* Leftovers can be kept in the fridge and reheated the next day with splash of water or milk.
Source : http://www.bearnakedfood.com/2014/12/12/sundried-tomato-and-mushroom-fettucine/
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