Cook This Ep 8: Fresh Tasmanian Truffle Pasta

Serves 4

- 400gr fresh fettuccine
- 1 tablesp unsalted butter
- 3 tablesp olive oil
- 1 clove garlic, roughly chopped
- 300gr mix of mushrooms, sliced (Swiss brown, pine, shitake, buttons)
- 2 sprigs of lemon thyme
- 200ml cream
- Salt and Pepper
- Shaved Parmesan
- Extra lemon thyme

Bring a large pot of salted water to the boil. Cook the fettuccine until al dente, drain.
While the pasta is cooking, heat the oil and butter in a pan, add the garlic to the pan, then the mushrooms and thyme.
Sauté for approximately 5 minutes or till mushrooms have softened.
Add the cream to the mushrooms and allow to heat through.
Toss with the cooked pasta, season to taste.
Serve in bowls and garnish with shaved parmesan, extra thyme and a drizzle of olive oil.

For weekly recipes, episodes and more:

http://www.facebook.com/cookthistv
http://www.twitter.com/cookthistv
http://www.adelaidecentralmarket.com.au

© Mixed Mediums 2011
http://www.mixed-mediums.com.au

Category:

Howto & Style

Tags:

• food
• cooking
• roll
• kitchen
• fish
• Cook
• This
• Online
• recipe
• recipes
• show
• Adelaide
• adelaide central market
• fresh
• mixed mediums
• chef
• South Australia
• Nick Finn
• Marco Marinelli
• culinary
• good
• SA
• central
• Market
• australia
• restaurant
• Highway hotel
• HWY
• shopping
• ingredients
• cafe
• how
• to
• make
• mushroom
• king
• brown
• swiss
• tasmanian
• winter
• truffle
• pasta
• fettucini
• simple
• easy
• vegetarian