Difficulty:
Preparation Time: 15 mins
Cooking Time: 15 - 30 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Spinach Fettuccine
La Pasta Mushroom & Herb 120g
San Remo Reg No8 Thick Spaghetti 500g
San Remo Reg No9 A/Hair Spaghetti 500g
Preparation Time: 15 mins
Cooking Time: 15 - 30 mins
Serves: 6
Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: Spinach Fettuccine
| Substitute Shape: | Fettuccine, Wide Fettuccine, Curly Fettuccine, Fresh Fettuccine |
Ingredients
San Remo Reg No13 Spinach Fettuccine 500g
2 tablespoons olive oil
1 clove garlic, crushed
500g mushrooms, thinly sliced
1 onion, chopped
½ cup dry white wine
200g ham, chopped
3 tsp cornflour
½ cup water
375ml evaporated milk
½ cup fresh parsley, chopped
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La Pasta Mushroom & Herb 120g
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Method
- Cook pasta according to packet directions. Drain.
- Heat olive oil in a large pan and fry mushrooms, garlic and onion for 4-5 minutes. Add wine and cook covered until mushrooms are tender.
- In a separate bowl combine ham, cornflour, water and evaporated milk. Add mixture to mushrooms and cook, stirring until sauce boils and slightly thickens. Stir in chopped parsley.
- Toss pasta through sauce and serve.
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