Fettucini with wild mushrooms and rosemary

Mushroom pastaI admit that there are days when I do struggle to eat my daily quota of veggies.  Mushrooms are my favourite veggie, so full of goodness and a great texture once they have been lightly cooked.  This is an excellent dish and is a perfect example of smart sassy cooking!

500g fettucine pasta

A good glug of extra virgin olive oil, or nut oil

1/2 medium onion, finely diced

2 cloves crushed garlic

500g assorted mushrooms (shiitake, creminis, oyster, porcinis, chanterelles), washed and sliced

3 sprigs fresh rosemary, leaves picked

1 1/2 cups heavy cream

Parsley or your favourite herb to serve

Method

  1. Set a large pan over high heat.  Add olive oil and when hot, add onion and garlic.  Cook until onions are just translucent then add mushrooms.  Cook over high heat with minimal stirring until golden brown and crispy around the edges – 3-4 minutes.
  2. Add rosemary leaves and allow them to toast and become fragrant. Season with salt and pepper then add cream.
  3. Bring to a boil then reduce heat and simmer for 5 minutes until it is slightly thickened and coats the back of a spoon.
  4. Bring a large pot of salted water to a rolling boil.  Cook past until al dente – about 7 minutes.  Add pasta to mushroom pan.  Add a little of the pasta water to thin the sauce if desired.   Using tongs gently fold the tagliatelle to coat in the sauce.

Serve pasta in large shallow bowls topped with chopped herbs.  I would serve this with a simple rocket and balsamic salad.