Pasta is such a great standby meal and this simple vegetarian fettuccine recipe is super filling, tasty and quick to prepare. Ricotta is a perfect substitute to heavier full cream pasta dishes; you still get a smooth creamy taste but without all the saturated fat.
Use a combination of whatever mushrooms are available; even some dried shitake mushrooms work well. With lovely fresh ingredients, it is one of our favourite ways to enjoy pasta and perfect to throw together at the last minute.
Best enjoyed with crusty bread and good company :)
Preparation time: 20mins
- 350g (12oz) fettuccine
- 2 tbs olive oil
- 3 garlic cloves, finely diced
- 325g (11 oz) mushrooms
- 1-2 tsp bottled chilli
- 250g (9 oz) low fat vegetarian ricotta
- 2 free range eggs
- ¼ cup vegetarian parmesan or tasty cheese
- 2 cups baby spinach
Prepare the pasta to the packet instructions, set aside.
Heat the oil in a large heavy based frypan; add the garlic and cook over a medium heat for 1 minute add the mushrooms and continue to cook for 4-5 minutes until soft and golden brown.
Add the chilli and cook for a further minute.
In a small bowl combine the eggs and ricotta together until smooth.
Add the cooked pasta to the frypan with the mushrooms, toss over a low heat.
Add the ricotta and egg mixture, continue to toss well over a low heat for 1-2 minutes.
Remove from the heat and toss through the cheese and baby spinach.
Serve immediately accompanied with warm crusty bread.
Like mail? Have numnums posted to your inbox Subscribe to veggie.num.num by Email