Av­o­cado mush­room pasta

Pilbara News - - Recipes -

Prepa­ra­tion 10 min­utes Cook­ing 20 min­utes Serves 4

In­gre­di­ents

500g fet­tuc­cine (rib­bon pasta) 1 onion, peeled and sliced 1 tbsp olive oil 1 cup sliced flat mush­rooms 2 cloves gar­lic, crushed Freshly ground black pep­per 1 tbsp basil pesto (bought or home­made) 2 av­o­ca­dos Juice of a lemon Fresh basil leaves to gar­nish

Method

Cook fet­tuc­cine ac­cord­ing to in­struc­tions on the packet. Drain and keep warm. Heat a large pan and brush with a lit­tle olive oil. Cook onion un­til soft. Add mush­rooms, gar­lic and pep­per. Cover pan with a lid and cook on medium heat for 5 min­utes. Peel and slice av­o­ca­dos. Sprin­kle with lemon juice to avoid brown­ing. Re­move mush­rooms from the heat. Toss cooked fet­tuc­cine, pesto and av­o­ca­dos thor­oughly. Serve im­me­di­ately, gar­nished with basil leaves.

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