Mushroom and Sundried Tomato Fettuccine

This is yet another of my “lazy one-person meal” to make when I’m home alone. Now, even though the term “lazy one-person meal” sounds boring, the taste is far from it. Three words – tasty, umami, addictive. In fact, it is one pasta dish I could eat everyday! (Ok, maybe a bit exaggerating but you get the drift.) This is not the typical Bolognese, Carbonara or Puttanesca pasta you’ll find in Italian restaurants. If you like sun dried tomatoes and mushrooms, then this recipe is for YOU.

Ingredients:

1/2 packet fettuccine / linguine
1 punnet of your favorite mushrooms (I’m using baby Portobello) – sliced
4 pieces sundried tomatoes – diced
3 cloves garlic – minced
1 cup (300 ml) chicken stock
1/3 cup (100 ml) cooking cream / whipping cream
A bunch of fresh basil (about 10 leaves) – chiffonaded
Salt and black pepper to taste
2 tbsp olive oil
4 tbsp grated Parmesan cheese (or as little / much as you like)

Serves 2 – 3

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ingredients for mushroom and sundried tomato fettuccine

The line up.

Fill half a large pot with water and bring to boil. Add 2 tsp of salt and throw in the pasta.

Cook as per the timing stated on the package. If you like your pasta al dente, remove pasta 1 minute before stated time. In a large pan, heat up the olive oil and sauté the garlic until fragrant.

Add in mushrooms and sundried tomatoes and cook for 5 mins.

Add in chicken stock and simmer for 5 mins.

Your kitchen should be smelling wonderful by now. 🙂

After 5 mins, bring up the heat to high and add in the cream.

Season with salt and pepper. Taste first before adding in salt as the chicken stock might be salty enough. By now, your pasta should be done. Drain your pasta from the pot and throw into the sauce together with the basil and parmesan cheese.

Toss gently to combine. Serve hot. Leftovers can be kept in the fridge and reheated the next day with a splash of water or milk.

Full Instructions:

Fill half a large pot with water and bring to boil. Add 2 tsp of salt and throw in the pasta. Cook as per the timing stated on the package. If you like your pasta al dente, remove pasta 1 minute before stated time. In a large pan, heat up the olive oil and sauté the garlic until fragrant. Add in mushrooms and sundried tomatoes and cook for 5 mins. Add in chicken stock and simmer for 5 mins. After 5 mins, bring up the heat to high and add in the cream. Season with salt and pepper. Taste first before adding in salt as the chicken stock might be salty enough. By now, your pasta should be done. Drain your pasta from the pot and throw into the sauce together with the basil. Toss gently to combine. Serve hot. Leftovers can be kept in the fridge and reheated the next day with a splash of water or milk.