Spinach – Fettuccine in Mushroom Sauce

Summary

Ingredients

• 500 g ribbon noodles (spinach fettuccine)
• 300 small mushrooms
• 3 spring onion (s)
• 50 g ham, smoked or pancetta
• 40 g butter
• 300 ml cream
• 4 tablespoon parsley, freshly chopped
• salt and pepper

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Instructions

1. Cook the fettuccine al dente according to the instructions on the packet. Drain and return to the saucepan.
2. In the meantime, clean and finely chop the spring onions (remember to remove the dark green part beforehand). Cut the mushrooms and ham into thin strips.
3. Heat the butter in a medium saucepan. Fry the ham and onions at medium temperature for about 3 minutes. Add the mushrooms and turn down the heat. Put the lid on and simmer on a low heat for about 5 minutes, stirring occasionally.
4. Add the cream, 2 tablespoons of parsley, salt and pepper and simmer for another 2 minutes, season to taste.
5. Carefully fold the sauce into the pasta. Serve immediately on preheated plates, sprinkled with the rest of the parsley.