Mushroom Ragu w/ Fettuccine

Mushroom Ragu w/ Fettuccine Healthy Recipe

2 Servings 20 min Cook

Macros/Serving: 389 Calories
Tags:vegetarian | pasta


5 Oz Pasta Fettuccine
1 Tbsp Butter
1 1/2 Tsp Olive Oil
2 Clove Garlic
1 1/2 Mushroom, whole Mushrooms
1 1/3 Fl oz White Wine
1/2 Cup Vegetable Stock
1 Dash Salt
1 Dash Pepper
1/2 Lemon yields Lemon Juice
1 Tbsp Parmesan Cheese


For the pasta: Bring a large pot of salted water to the boil.

Add the fettuccine to the boiling water and cook for 8-10 minutes or until al dente, stirring regularly to ensure the pasta does not stick.

Strain the pasta.

For the ragu: Heat stock.

In a large frying pan, heat the butter and oil over a high heat then add the garlic and cook for 30 seconds.

Add the mushrooms and continue to cook for 3 minutes until golden.

Add the white wine and continue to cook until the wine has reduced by two thirds, this will take approximately 1-2 minutes.

Once the wine has reduced, lower the stove to a medium heat and add the stock to the pan.

Let the stock simmer for 5-10 minutes or until it has reduced by half.

Season with salt and pepper.

To serve: Divide the fettuccine evenly amongst your bowls, then do the same with the mushroom ragu.

Top with a squeeze of lemon juice and freshly grated parmesan.