Fettuccine with mixed mushroom sauce

Want faster pasta Twenty minutes is all you need to get this vegetarian dish on the table.

Recipe «Fettuccine with mixed mushroom sauce» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 x 375g pkt fresh egg fettuccine pasta, 1 tbsp olive oil, 20g butter, 1 leek, trimmed, washed, thinly sliced, 2 garlic cloves, crushed , 1/3 cup chopped fresh continental parsley, 200g Swiss brown mushrooms, thinly sliced, 150g Asian mushrooms , torn into thirds , 80ml white wine, 125ml thickened cream, 40g finely grated parmesan, Lemon wedges, to serve.

Ingredients:

• 1 x 375g pkt fresh egg fettuccine pasta 
• 1 tbsp olive oil 
• 20g butter 
• 1 leek, trimmed, washed, thinly sliced 
• 2 garlic cloves, crushed 
• 1/3 cup chopped fresh continental parsley 
• 200g Swiss brown mushrooms, thinly sliced 
• 150g Asian mushrooms , torn into thirds 
• 80ml white wine 
• 125ml thickened cream 
• 40g finely grated parmesan 
• Lemon wedges, to serve 

Instructions

1. Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
2. Meanwhile, heat the oil and butter in a large frying pan over high heat until the butter melts. Add the leek, garlic and half the parsley and cook, stirring, for 1 minute. Add the combined mushroom and cook, stirring, for 5 minutes or until mushroom softens. Add wine and cook for 1 minute or until almost all of the liquid has evaporated. Add the cream and season with salt and pepper. Cook for 2 minutes or until the sauce thickens.
3. Add the mushroom mixture, remaining parsley and half the parmesan to the pasta and toss until well combined.
4. Divide the pasta mixture among serving bowls. Top with the remaining parmesan. Serve with lemon wedges.