serves 4| prep 10 mins | cooking 25 mins
2 tbs olive oil
250g field mushrooms, thickly sliced
250g Swiss brown mushrooms, halved
250g button mushrooms
1 leek, trimmed, thinly sliced
1 tsp fresh thyme leaves
2 garlic cloves, crushed
125ml ( 1⁄2 cup) white wine
300g sour cream, plus extra, to serve (optional)
400g dried curly fettuccine
Fresh continental parsley leaves, to serve
1 Heat 1 tbs oil in a large frying pan over high heat. Cook half the combined mushrooms, shaking the pan often, for 4-5 minutes or until golden (they should still be firm in the centre). Transfer to a plate. Repeat with the remaining 1 tbs oil and mushrooms. Set aside.
2 Return the pan to medium-low heat. Add the butter and heat until foaming. Add the leek and thyme. Cook, stirring often, for 4 minutes or until lightly golden. Add garlic and stir for 30 seconds or until aromatic. Add the wine and simmer for 2 minutes or until reduced. Stir in the sour cream. Season. Simmer for 2-3 minutes or until the mixture has thickened slightly. Return the mushrooms to the pan and cook for 2 minutes or until warmed through.
3 Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and transfer to a large serving platter.
4 Pour mushroom mixture over pasta. Top with a dollop of extra sour cream, if you like. Sprinkle with parsley. Season with pepper.
PER SERVE 19g protein 43g fat (22g saturated fat) 77g carb 9g dietary fibre 816 Cals (3412kj)
Try adding small cubes of roasted pumpkin to the sauce and sprinkling with toasted hazelnuts to serve.