POLOKWANE – If you’re a pasta and a mushroom lover then this recipe is definitely the one for you!
What’s for Dinner says this easy to make dish is rich, creamy and packed full of mouth-watering flavour.
Ingredients
– 1 red onion, chopped
– 1 clove garlic, chopped
– 250g fresh assorted mushrooms, chopped
– 1 x KNORR Three Cheese Sauce
– 125ml cream
– 250g spinach fettuccine pasta
– 1 tbsp olive oil
– 1 tbsp fresh sage, chopped
– Robertsons Atlantic Sea Salt
– Robertsons Freshly Ground Black Pepper (to taste)
Method
– Bring a large pot of lightly salted water to a boil.
– Add pasta, cook for 8-10 minutes or until al dente.
– Drain and put into a serving dish.
– In a medium saucepan heat olive oil over a medium heat.
– Cook onion and garlic until transparent.
– Stir in mushrooms, cook until tender.
– Prepare KNORR Three Cheese Pasta Sauce following packet instructions.
– Add to the saucepan followed by the cream and sage.
– Toss sauce with cooked fettuccine.
– Season with salt and pepper before serving.
Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard
