Family Fettucine Fun

Whether it be for a grand-scale family Sunday lunch or a quick weekday dinner, this delicious pasta dish is always a family favourite. Simple, quick, and tasty – it’s bound to be popular with big and little kids alike.

Ingredients

Per person

• 125g - Porcini Mushrooms (OR to make it a bit more exciting, have a mix of lots of different mushrooms)
• 150g  - Fettucine
• Mint
• Parsley
• 10ml - Single Cream
• Garlic
• Salt and Pepper

Method

• Slice all your mushrooms roughly – you don’t want them to be too small or too even.
• Thinly slice your garlic then fry in olive oil until it turns golden-brown.
• Add your mushrooms to the pan along with finely-chopped parsley and mint.
• Fry until the mushrooms have softened.
• Bring a pan of water to the boil, add salt and your pasta. Cook according to packet instructions until pasta is al dente.
• While your pasta is boiling, add double cream, more garlic, salt and pepper (to taste) to your mushrooms and leave to simmer gently.
• Drain the pasta and add to the pan with the mushrooms.
• Take off the heat and stir until mixed, then serve.

Are you a fan of our fettucine? Get in touch on Facebook or Twitter and let us know! And if you don’t fancy cooking, assemble the family and head on over to Oregano and we shall feed youall handsomely ourselves… 

Frugal January: Portobello Pasta

Portobello mushrooms taste great, present well, and aren’t as expensive as some steak options. When you pair them with pasta you'll have a dish that will leave you feeling doubly satisfied - because you had a great meal and saved a great deal. The other ingredients here are few and far between, so you can actually see each one in the finished product. This gives it the look that it’s a really gourmet meal, and adds to the taste sensation.

Ingredients
2 large portobello mushroom caps
3 Tbsp olive oil (divided)
1 Tbsp red wine vinegar
12 oz. rigatoni
2 cloves garlic
½ tsp dried thyme
¼ cup grated parmesan
to taste salt & pepper
¼ bunch flat leaf parsley

Instructions

1. Preheat the oven to 400 degrees. Line a baking sheet with foil and then spritz lightly with non-stick spray. Lightly brush off any dirt or grit from the portobello mushrooms and then drizzle each cap with ½ tablespoon of olive oil, ½ tablespoon of red wine vinegar, and a slight sprinkle of salt and pepper (both sides). Place the seasoned mushrooms on the prepared baking sheet (gill side down) and roast in the preheated oven for 30 minutes. 
2. While the mushrooms are roasting, begin to boil a large pot of water to cook the pasta. Once the water reaches a full boil, add the pasta and continue to boil for 7-10 minutes or until tender. Reserve about a cup of the starchy cooking water before draining the pasta in a colander.
3. Mince the garlic and add it to a large skillet along with the remaining 2 tablespoons of olive oil and the dried thyme. Cook the garlic and thyme over medium-low heat for 2-3 minutes, or until the garlic is tender. Remove the skillet from the heat. Roughly chop the parsley.
4. When the mushrooms have finished roasting, carefully cut each cap in half and then slice crosswise into thin strips. Add the drained pasta, sliced mushrooms, and chopped parsley to the skillet with the garlic (heat turned off). Toss to coat. Use a small amount of the reserved pasta water to loosen the pasta if it becomes dry. Add the parmesan cheese and toss to coat once again. If desired, add an extra splash of red wine vinegar before serving