Ingredients Serves 4
- 9 oz/250 g fettuccini pasta
- 10 oz/300 g champignons
- 7 oz/200 ml 20% cream
- 3.5 oz/100 g cheddar cheese
- 1 onion
- 2 tbsp oil
- 1.5 tsp salt
- 1/2 tsp pepper
Wash and slice the champignons. Cut the onion into small cubes. Grate the cheddar cheese.
Cook your pasta according to the package instructions. Drain.
Put the mushrooms to the dry skillet (with no oil), cook for 8 minutes until the mushroom liquid evaporates.
Add oil, chopped onion and saute for 5 minutes.
Pour the cream and give it 2 minutes to thicken.
Remove the skillet from heat, add the pasta, cheese, stir well and serve immediately.