Felt like having fettuccine. Went to get fettuccine, mushrooms, parsley, spring onions and capsicums. Board the bus and got home, then only I realised that I forgot to get meatballs.
So, I turned it into vegetables fettuccine. Well, at least I got what I craved for the fettuccine. Its healthy, comfort meal. Let’s cook!!!
350 g fettuccine
enough water to boil
2 Tbs olive oil
50 g butter
500 g mixed mushrooms diced or sliced
2 Tsp chopped garlic
2 Tsp lemon juice
150 g red capsicums
150 g red capsicum
150 g yellow capsicums
2 Tbs chopped parsley
1 Tbs spring onions
Cook pasta following packet directions until tender. Drain reserving 2/3 cup (165 ml) of the pasta water.
Heat olive oil in a large frying pan and sauté the mushrooms with garlic until tender. Add butter, lemon juice and reserved pasta water to the mushrooms.
Simmer for 5 minutes, add salt and pepper. Return pasta to the pan then stir in the capsicums, parsley and spring onions and cook for 1-2 minutes, stirring often. Toss sauce through the pasta, and check for seasoning. Serve immediately with a glass of white wine. Enjoy!!!!