LIVING

Fettuccine Recipe Can Use Different Flavoured Pestos

10/02/2012 10:00 EDT | Updated 12/02/2012 05:12 EST
Alamy
Instead of basil pesto, try using sun-dried tomato, cilantro or mint pesto for variety in this quick and easy supper dish.

It can be on the table in 15 minutes, a boon for busy cooks on week nights.

Mushroom Fettuccine

375 g (12 oz) dry fettuccine, cooked and drained

30 ml (2 tbsp) olive oil

500 g (1 lb) sliced fresh mushrooms

250 ml (1 cup) chopped red onion

2 cloves garlic, minced

125 ml (1/2 cup) prepared basil pesto sauce

1 ml (1/4 tsp) salt

Grated Parmesan cheese (optional)

50 ml (1/4 cup) toasted pine nuts or chopped walnuts

Cook fettuccine according to package directions.

Meanwhile, in a large skillet, heat oil over medium heat. Saute mushrooms and onions for 4 to 5 minutes or until lightly browned. Reduce heat and stir in garlic, pesto and salt; heat just until warm.

Add drained hot pasta and toss to coat well; taste and add a little more salt if not garnishing with Parmesan. Serve hot or at room temperature. Garnish with cheese, if desired, and pine nuts.

Makes 4 servings.

Nutritional information per serving: 585 calories; 17.3 g protein; 24.9 g fat; 75.1 g carbohydrate; 7.6 g fibre.

Note: Save a little of the pasta water to thin out the pesto if it is thick.

Source: Mushrooms Canada, www.mushrooms.ca

Also on HuffPost

How To Make Healthier Italian Food