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.
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
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