Fettuccine with mushroom cream sauce

Name: Fettuccine with mushroom cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 Onion; 200 g rosè mushrooms; 2 TABLESPOONS Oil; 100 ml Vegetable broth; 250 g Whipped cream; 2 TABLESPOONS sauce thickener; 150 g cooked ham; 100 g frozen peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Parsley; 1 package (500 g) Fettuccine "paglio e fieno" (thin green and white tagliatelle)

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 Onion
200 g rosè mushrooms
2 TABLESPOONS Oil
100 ml Vegetable broth
250 g Whipped cream
2 TABLESPOONS sauce thickener
150 g cooked ham
100 g frozen peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Parsley
1 package (500 g) Fettuccine "paglio e fieno" (thin green and white tagliatelle)

Directions

1
Peel and chop the onion. Clean, wash and slice the mushrooms. Fry onion and mushrooms in hot oil for about 5 minutes. Add stock and cream and bring to the boil briefly, stir in the sauce thickener. Dice ham. Add ham and peas to the sauce and heat up as well. Season to taste with salt and pepper.
2
Wash parsley, dab dry, put something aside for garnishing and chop. Add to the sauce. Cook the pasta in plenty of boiling salted water for 6-8 minutes. Drain, rinse with cold water and let drain. Arrange noodles as nests with the sauce on four plates. Garnish with parsley