Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
4
- 3tablespoons olive oil
- 1 medium leek, sliced
- 250grams chestnut mushrooms, sliced
- 125grams brussels sprouts, shredded
- 2 cloves garlic, peeled and chopped
- 200grams sour cream
- 1 lemon zest
- 400grams fettuccine
Description
Garlic mushrooms and brussels sprouts make this fettuccine a tasty and quick midweek dish.
Method
Step 1 of 3
Heat the oil in a large pan on medium heat and cook the leek for 8 minutes, stirring. Add the mushrooms and brussels sprouts and cook for 5 minutes. Stir in the garlic and cook for 1 minute. Remove from the heat and stir through the sour cream and lemon zest.
Step 2 of 3
Bring a pot of water to the boil and cook the fettuccine according to pack instructions and drain, reserving a couple of tablespoons of starchy water.
Step 3 of 3
Pour the pasta into the sauce and toss well to coat, adding starchy water as necessary to loosen.
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