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Sundried tomato fettuccine

Name: Sundried tomato fettuccine
Cook time: 20 min
Yield: 2

with creamy mushrooms and pangrattato

Ready in around 20 mins

RECIPE FACT:

Pangrattato refers to breadcrumbs that have been toasted until they become crispy and golden brown, and are typically seasoned with herbs, spices, and cheese.

Nutritional Info:

Energy: 3099kj (741Kcal)
Protein: 24g
Carbohydrate: 91g
Fat: 24g
Contains: Gluten, Wheat, Pine nuts, Milk, Sulphites, Egg

Serving Amount:

Serves 2 people

Cooking Instructions:

BEFORE COOKING:

Bring a large pot of salted water to the boil over a high heat.
1. TO COOK THE FETTUCCINE:

Gently separate the strands of fresh fettuccine with your hands. Once the pot of water is at a rapid boil, add the fettuccine to the water and cook for 2-3 mins. Drain in a colander and drizzle with oil to stop the pasta from sticking.
2. TO COOK THE VEGETABLES AND SUNDRIED TOMATO SAUCE:

Remove the Italian parsley leaves discarding their stalks then chop finely and set aside. Finely slice the mushrooms. Heat a large non-stick frying pan over a medium heat with a drizzle of oil. Once hot, add the mushrooms, season with salt, and cook for 2 mins. Add the baby spinach then cook for 2 mins or until the leaves begin to wilt. Add the creamy sundried tomato sauce and peas, stir, and cook for 1-2 mins.
3. TO FINISH THE FETTUCCINE:

Add the fettuccine to the pasta sauce, season with salt and gently toss to combine.
TO SERVE:

Spoon the sundried tomato fettuccine into bowls and sprinkle with Italian parsley and pangrattato. Season with freshly cracked black pepper.