Mushroom-and-rosemary fettuccine recipe | Woolworths TASTE
Creamy mushroom and rosemary fettuccine, a simple yet impressive dish. Serve over fresh pasta for a comforting, flavour-packed meal.
Ingredients
- 500 g small whole portabellini mushrooms
- olive oil, for frying
- 2-3 sprigs fresh rosemary
- 25 g butter
- ½ cup white wine, (or mushroom stock)
- sea salt and freshly ground black pepper, to taste
- 250 g fresh fettuccine, cooked al dente
- 60-70 g Woolworths burratina mozzarella, for serving
- wild rocket, for serving
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