Source: Coles Magazine - June 2016 - Page 27
The recipe has bacon on it, but I obviously omitted.
Serves: 4 - Prep: 10 min - Cooking 15 min
Ingredients
375g pkt fresh fettuccine
40g butter
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
200g flat mushrooms, thinly sliced
300g button mushrooms or cup mushrooms, thinly sliced
2/3 cup (160g) sour cream
1/4 cup chives, finely chopped
1/3 cup (25g) parmesan, finely grated
The recipe has bacon on it, but I obviously omitted.
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| Image Source: Taste.com.au |
Serves: 4 - Prep: 10 min - Cooking 15 min
Ingredients
375g pkt fresh fettuccine
40g butter
1 leek, pale section only, thinly sliced
2 garlic cloves, crushed
200g flat mushrooms, thinly sliced
300g button mushrooms or cup mushrooms, thinly sliced
2/3 cup (160g) sour cream
1/4 cup chives, finely chopped
1/3 cup (25g) parmesan, finely grated
- Cook the fettuccine in a saucepan of salted boiling water following packet directions until al dente. Drain, reserving 1/2 cup (125ml) of the cooking liquid.
- Meanwhile, heat the butter in a deep frying pan over high heat. Add the leek and cook, stirring, for 5 mins or until leek softens. Add the garlic and combined mushroom. Cook, stirring occasionally, for 5 mins or until mushroom is tender.
- Add the sour cream and reserved cooking liquid. Cook, stirring, for 2 mins or until smooth and heated through. Add the fettuccine to pan with half the chives and half the parmesan. Toss to combine. Taste and season.
- Top fettuccine with remaining chives and parmesan to serve.