MushroomPastaVegetarian

Wholewheat Mushroom Fettuccine

Prep Time: 5 mins
Cooking Time: 20 mins
6 people

Used in this recipe

Ingredients

2 cloves garlic, peeled
3 tbsp fresh thyme leaves
50g walnut pieces
2 tbsp Filippo Berio Extra Virgin Olive Oil
450g mixed mushrooms, such as shiitake, crimini, and portobello
120ml dry red wine
1 tsp Filippo Berio Balsamic Vinegar
Salt and freshly ground pepper
450g wholewheat fettuccine
Grated Pecorino cheese, grated

Method

Mince garlic and thyme together; set aside.
Heat large nonstick sauté pan over medium heat; toast walnuts, stirring often with wooden spoon, for 2 minutes or just until fragrant. Transfer nuts to small dish.
Heat oil in same pan; cook garlic and thyme for 1 minute. Stir in mushrooms; cook for about 5 minutes or until they release juices, then start to look dry. Increase heat to high; stir in wine and vinegar. Cook for 1 minute; reduce heat, stir in salt and pepper to taste. Remove from heat; keep warm.
In large pot of boiling salted water, cook fettuccine as directed on package. Drain, reserving 60ml cooking water. Add fettuccine and cooking water to pan along with reserved mushrooms; cook, stirring, over medium heat until heated through. Transfer to serving platter; sprinkle with walnuts and grated cheese.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.