Fettuccine with mushrooms and chilli

  • 25 mins cooking
  • Serves 4
  • Print


Fettuccine with mushrooms and chilli
  • 2 tablespoon olive oil, plus 1/3 cup extra
  • 500 gram button mushrooms, thinly sliced
  • 2 fresh large mild red chillies, thinly sliced
  • 1 clove garlic, crushed
  • 500 gram fettuccine
  • 100 gram baby spinach leaves


Fettuccine with mushrooms and chilli
  • 1
    Heat oil in large frying pan and stir mushrooms over heat for 10 minutes or until tender. Add chilli and garlic, cook, stirring, until fragrant.
  • 2
    Meanwhile, cook pasta in large saucepan of boiling salted water, uncovered, until just tender. Drain, reserving 1/3 cup (80ml) of the cooking liquid.
  • 3
    Place mushroom mixture and pasta in a large bowl with extra oil, spinach and reserved cooking liquid; toss gently to combine.

More From Women's Weekly Food