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.

Ingredients

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
salt
pepper

Method

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!!!!

https://helenscchin.com/2017/12/02/mushrooms-and-capsicums-fettuccine/

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