Creamy Mushroom & Sage Fettucine

Total Time

30 Minutes

Servings

2

Ingredients

• 8 ounces spinach fettuccine pasta
• 1 tablespoon extra virgin olive oil
• 1 shallot, chopped
• 1 clove garlic, chopped
• 4 ounces chopped fresh oyster mushrooms
• 1/2 cup double cream
• 1 tablespoon chopped fresh sage
• salt and pepper to taste

Instructions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
2. Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in double cream and sage. Cook and stir until thickened.
3. Toss sauce with cooked fettucine, and season with salt and pepper to serve.