After a week of intense cooking sometimes its nice to scale it all back and indulge in some cheesy goodness. This super simple recipe came as a result of that. Recipe follows!
1 Serving of Fettucine
6 Button Mushrooms, finely sliced
1 Tablespoon of Mascarpone
1 Onion, peeled and finely sliced
1 Clove of Garlic, peeled and finely minced
In a large non-stick frying pan pour a generous lug of olive oil. Bring to a medium heat. Then add the onion and garlic. Saute until soft, then add the mushrooms. Saute until the mushrooms are soft.
Bring a pot of well salted water to the boil. Boil the fettuccine until al dente.
Add the fettuccine to the onion/mushrooms along with the mascarpone and a splash of milk. Stir through the pasta and simmer until the sauce is thick. Salt and pepper to taste. Serve with a generous sprinkling of grated parmesan, salt and pepper, and a nudge of lemon juice
Adorn with basil leaves.