Try something new on pasta night with this quick and easy creamy shallot and mushroom fettuccine recipe.
- Cook the fettuccine in a large saucepan of salted boiling water following packet directions. Drain, reserving 1 cup of cooking liquid.
- Meanwhile, heat oil in a large frying pan over medium heat. Cook shallots, stirring occasionally, for 5 mins or until golden and soft. Add butter and increase heat to high. Add mushrooms and garlic. Cook, stirring often, for 5 mins or until golden. Stir in mustard. Add cream. Simmer for 3-5 mins or until sauce thickens slightly.
- Add the fettuccine and enough reserved cooking liquid to form a sauce. Toss to combine.
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