Name: Mushroom and mortadella fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 375 gram packet fettuccine; 30 gram butter; 1 large onion, chopped; 200 gram mushrooms, sliced; 200 gram mortadella, thinly sliced; 300 gram tub light sour cream; 1/2 cup grated parmesan; 1/4 cup italian dressing; 1/4 cup chopped parsley, plus extra, to serve

Mushroom and mortadella fettuccine

If you're looking for a scrumptious pasta dish to satisfy those hunger pangs then this recipe will do the trick. Mushrooms, mortadella and fettuccine are coated in a richy, creamy sauce that will have you coming back for more.

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

375 gram packet fettuccine

30 gram butter

1 large onion, chopped

200 gram mushrooms, sliced

200 gram mortadella, thinly sliced

300 gram tub light sour cream

1/2 cup grated parmesan

1/4 cup italian dressing

1/4 cup chopped parsley, plus extra, to serve

Method

1.In a large saucepan of boiling salted water, cook fettuccine following packet instructions. Drain well. Keep warm.

2.In a large frying pan, melt butter on medium. Saute onion 2-3 minutes, until tender. Increase heat to high. Add mushrooms and mortadella and cook, stirring 3-4 minutes, until mushrooms are tender.

3.Stir sour cream parmesan, dressing and parsley into mushroom mixture. Cook 1 minute, stirring.

4.Toss through hot fettuccine and season to taste. Sprinkle with extra parsley to serve.

Use ham bacon pieces or sliced salami in place of mortadella (or even sliced leftover roast chicken or turkey). Accompany pasta with salad leaves or crusty bread if desired.
Note

Woman's Weekly Food

Ingredients

Method

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