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.
Ingredients
| 1 Tbsp | Olive oil |
| 1 Tbsp | Butter |
| 4 large | Portobello mushrooms, sliced (Main) |
| 2 | Garlic cloves, finely chopped |
| 1 pinch | Chilli flakes |
| 2 large handfuls | Rocket leaves (Main) |
| ¼ cup | Vegetable stock |
| ¼ cup | Cream |
| ¼ cup | Parmesan cheese, plus extra to garnish |
| 250 g | Fettuccine, or pappardelle, cooked (Main) |
| 1 small handful | Chopped parsley, to garnish |
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Directions
- 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.
