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Sundried tomato fettuccine

Name: Sundried tomato fettuccine
Cook time: 20 min
Yield: 4
Cuisine: Southern Europe

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: 2,871kJ (686kcal)
Protein: 23g
Carbohydate: 75g
Sugars: 13g
Fat, total:31g
Saturated:15g
Sodium:1,004mg
Contains:Eggs, Gluten, Milk, Pine Nuts, Sulphites, Wheat

Serving Amount:

Serves 4 people

Cooking Instructions:

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 into 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 finely chop and set aside. Finely slice the mushrooms. Place a 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 and cook for 2 mins until wilted. 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. Finish with a grind of freshly cracked black pepper.