mushrooms and capsicums fettuccine


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. Return pasta to the pan.

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  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.


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