There’s nothing better than a quick but tasty meal when you’re pushed for time. This mushroom and rocket fettuccine is the perfect mid week meal or speedy weekend supper. If you feel like being that bit fancier with it, try serving it in one of our Royal Doulton Bread Street pasta bowls, pictured below.
600g dried fettuccine
20g dried porcini mushrooms
Approx. 200g chestnut mushrooms, sliced
2 garlic cloves, crushed
4 generous handfuls of rocket
- Soak the mushrooms as per packet instructions. Meanwhile, bring a pan of water to the boil and cook the fettuccine until just done, usually around 8-10 minutes.
- 2. Heat a small amount of oil in a frying pan, then fry the fresh mushrooms with the garlic. When nearly done, add the porcini mushrooms with most of their soaking liquid, being careful not to pour in any grit from the bottom.
- 3. Drain the fettuccine and add to the frying pan. Allow to simmer, stirring regularly, until all the liquid has evaporated. Stir through the rocket and the parmesan, reserving some cheese to sprinkle on top once served.
- 4. Divide the finished pasta equally between four plates. Sprinkle with the reserved parmesan and season with the black pepper.
We’d love to see your kitchen creations so be sure to tag us in your pictures @FishpoolsUK!