I made this about two weeks ago but did not get a chance to post the recipe until now. We’ve been busy looking for and buying our first home… it was such a great and exciting experience! On top of that I’ve been studying for an exam, so I had almost no time to cook or post recipes :(. But good news, I’m back in the kitchen (and no, not in our new kitchen… or at least not until July), making some delicious recipes that I can’t wait to share with you. And now let’s get back to this quick and easy-to-make recipe that really saved me during those busy times I was mentioning.
Time: 45 min, Prep: 20 min. Cook: 25 min.
Servings: 6
Ingredients:
- 500 g fettuccine pasta
- 500 g button mushrooms
- 1 onion
- 2 Tbsp olive oil
- 2 cloves garlic
- 1 big can diced tomatoes (~800 ml)
- 2 Tbsp chopped fresh parsley
- Salt and pepper
Directions:
Wash the mushrooms and carefully wipe them with a paper towel. Finely slice mushrooms and chop onion and garlic cloves.
Heat the olive oil in a frying pan and cook the onion and garlic over medium heat for about 6 minutes.
Add the diced tomatoes along with the mushrooms to the pan and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.
In the meantime, cook the fettuccine in a large pot of boiling salted water until al dente.
Drain and set aside. Stir the chopped parsley into the sauce and season with salt and pepper.
Mix fettuccine with the tomato sauce.
Recipe adapted from ‘Ultimate Kitchen Companion’ – Bay Books.
