Tomato & Mushroom Fettuccine
Recipe from Hopewood
250 gm fettuccine pasta
2 garlic cloves, chopped
4 – 6 mushrooms, chopped
4 – 6 Roma tomatoes, chopped
100 grams goats’ cheese, crumbled
fresh basil leaves, torn
- Cook pasta in boiling water until al dente and drain.
- Toss garlic, mushrooms and tomatoes in a pan until warmed through.
- Add goats’ cheese and basil. Combine together gently.
- Place pasta in a large serving bowl or into individual dishes.
Top with tomato mixture and garnish with a little fresh ground pepper and basil leaves.