450 g färsk fettuccine. Lägg smör och 1,5 dl grädde i en stor kastrull och koka upp på mellanvärme. Sänk värmen och låt såsen sjuda i ca 2 minuter eller tills den har tjocknat något
400 g fettuccine. Koka pastan enligt anvisningar. Smält smöret på låg värme i en kastrull. Tillsätt parmesanost och grädde och låt sjuda under omrörning
Season with salt and black pepper. Garnish with chopped fresh parsley. Add mushrooms and 1 mushroom stock cube, cook for a few minutes, occasionally stirring until the mushrooms have softened. ½ lb (250g) white button mushrooms, chopped. ½ lb (250 g) cremini mushrooms, chopped
Transfer to a high-speed blender and add remaining Alfredo Sauce ingredients. Cook the fettuccine in boiling water for 7-9 minutes, until al dente. Add asparagus and mushrooms and continue to saute for another 5-7 minutes, until tender and slightly browned. Combine vegetables with 1/2 of the Alfredo Sauce (the other half can be saved for later) and toss with cooked fettuccini noodles. Small handful of fettuccine pasta (about 1 inch in diameter). 1 cup portobello mushrooms, chopped
In the mean time, make the mushrooms sauce. Season both sides of chicken thighs generously with salt and pepper and Italian herb seasoning mix (usually a combination of dried thyme, oregano and other herbs)
The base here is obviously a good quality miso paste and good quality noodles, and with those two in the pantry, you can make a healthy and super yummy bowl of goodness in almost no time
Kommentarer
Logga in eller Registrera för att kommentera.