Fettuccine Ai Funghi

Whole wheat fettuccine served with mushrooms

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Rehydrate mushrooms as per packet and reserve the water for later. While Rehydrating pre heat oven to 200°c

Step 2

Place garlic in baking dish and drizzle with a little oil and roast for 20mins

Step 3

Heat pan over medium low and Sauté mushrooms in olive oil until cooked to your liking.

Step 4

Bring a pot of salted water to the boil and cook pasta until al dente. Reserve 1/2 cup of water and strain

Step 5

Squeeze out roasted garlic to the sautéed mushrooms. Add baby spinach and season with salt and pepper to taste.

Step 6

Add grated Romano to a bowl and slowly mix in some pasta water until it's a think creamy sauce

Step 7

Remove from the heat, and toss freshly cooked pasta into it along with melted Romano. If it looks a little dry, add some pasta water. Baby spinach should be wilted. Serve with some cracked pepper and some romano