Rich mushroom and rocket fettucine
Photo by Jason Oxenham
This is a reasonably quick vegetarian dinner which makes a great leftover lunch. It could also bolster a feast where there’s meat involved too. You could also add bacon or chorizo to the pasta, if wished.
|1 Tbsp||Olive oil|
|4 large||Portobello mushrooms, sliced|
|2||Garlic cloves, finely chopped|
|1 pinch||Chilli flakes|
|2 large handfuls||Rocket leaves|
|¼ cup||Vegetable stock|
|¼ cup||Parmesan cheese, plus extra to garnish|
|250 g||Fettuccine, or pappardelle, cooked|
|1 small handful||Chopped parsley, to garnish|
- In a large frying pan, heat the oil and the butter on a medium-high heat. Add the mushroom slices, and stir gently with a wooden spoon, then add garlic and chilli flakes. Continue to cook, then add the stock.
- Add the cream and increase the heat slightly, and cook for a couple of minutes until sauce starts to reduce. Add the parmesan and the rocket. Stir until the rocket has wilted and the sauce is thick, then add the pasta, drained.
- Mix until sauce has covered the pasta.
- Serve with some additional grated parmesan, salt and pepper, a drizzle of olive oil, and parsley.
More autumn vegetarian dinners from Delaney