A gourmet delight of exotic mushrooms combined with a creamy pesto
Prep time:5 mins
Cook time:15 mins
- 500g fettuccine
- 1 tablespoon butter
- 5 cups mixed mushrooms, sliced (button, Swiss brown, field, oyster and shitake)
- 3 spring onions, sliced diagonally
- ½ x 190g jar Leggo's Pesto – Traditional Basil
- ½ cup cream
Cook pasta following packet directions. Drain and return to hot saucepan.
Heat butter in a large frypan, add mushrooms and spring onions and cook until mushrooms are tender, approximately 4-5 minutes.
Stir through Leggo's Pesto and cream, heat for a further 2-3 minutes. Pour mushroom sauce onto pasta and toss until combined. Spoon into bowls and serve.
This recipe also tastes great with Leggo’s Pesto – Sundried Tomato.