Fettuccine Florentine

by Trudy ~ Veggie num num on January 11, 2010

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Fettuccine Florentine

I first ate fettuccine similar to this at Nick’s, a wonderful little Swiss-Italian restaurant on the Atherton Tablelands. As I have a serious love for anything spinach I promptly decide to try and recreate the flavours of the dish so I could eat it at home too. It has since become one of our favourite pasta dishes and a staple in our kitchen. Thanks Nick!!

Preparation time: 35mins
Serves 4

  • 250g (8 oz) Fettuccine
  • 1 tbs olive oil or butter
  • 1 fresh red chilli, diced (or 1 tsp diced bottled chilli)
  • 2 cloves garlic, diced
  • 6 large flat mushrooms, sliced
  • 1 cup low fat evaporated milk or non-dairy milk
  • 1 large bunch of fresh spinach, roughly chopped (you can use frozen spinach if fresh is unavailable)
  • ½ fresh grated vegetarian parmesan or tasty cheese
  • ¼ cup fresh chopped parsley
  • 5-6 semi-dried tomatoes, diced

Cook the pasta in rapidly boiling water to the packet instructions; strain and rinse. Set aside.

Heat about 1 tbs of olive oil or butter in a large heavy based pan; add the chilli and garlic and cook until soft and fragrant.

Add the mushrooms and cook until soft and beautifully brown, about 3-4 minutes. Season with ground sea salt and freshly cracked pepper; toss well.

Reduce heat and add the evaporated milk; slowly stir over low heat until liquid has reduced by about ¾; should take around 5 minutes.

Add the fettuccine, spinach, cheese, parsley and semi-dried tomatoes.

Toss well until spinach is wilted and fettuccine is well mixed through; season to taste.

Served topped with a little extra parsley and fresh cracked pepper; great with crusty bread or on its own.

Variations: I also do a similar version omitting the mushrooms and semi-dried tomato but top the pasta with a fried free-range egg to serve. Yum!!

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