Yesterday we celebrated my hubby’s birthday. We have a strict no-working-on-your-birthday policy in order to spend time together on the special day – and we had so much fun! The celebrations revolved around doughnuts, pies, seafood platters, ice cream and pizza (not all at once, thank goodness).
Since we had absolutely no food restrictions yesterday, I decided to tune it down a bit today. This fettuccine with mushroom and tomato sauce is still big on flavour, but it’s not as heavy as it is meat-free and loaded with fresh basil. If you feel you need a bit of meat to bulk it up, I could really suggest adding prosciutto. Deeeeelicious!
250 g fettuccine
1 teaspoon garlic
1 can of tomatoes
250 g portobello mushrooms, sliced
1 tablespoon tomato paste
1 teaspoon oregano
Handful of fresh basil leaves
Grated parmesan cheese
- Cook the pasta in 500 ml boiling water and some salt. Once cooked, drain the pasta and set aside.
- Fry the onion and garlic in a splash of olive oil. Once the onions turn translucent, add the mushrooms and fry for around 5 minutes or until the mushrooms begin to soften.
- Add the tomato paste, can of tomatoes and oregano and simmer for about 15 minutes.
- To serve, dish up a good helping of fettuccine with tomato and mushroom sauce, top it with finely grated parmesan and fresh basil leaves.