Two Cheese and Mushroom Fettuccine

November 20, 2017

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

Basil Leaves

Whole Milk

Olive oil



Lemon Juice



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.




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