Mushroom Fettucine

2 tablespoons olive oil
400g mushrooms, sliced
1 tablespoon plain flour
3/4 cup chicken stock
400g fresh egg fettucine pasta
3/4 cup flat-leaf parsley leaves, roughly chopped
shaved pecorino cheese, to serve

Heat oil in a large, non-stick frying pan over high heat.
Add mushrooms. Cook, stirring often, for 8 to 10 minutes or until juice evaporates.
Sprinkle flour over mushrooms. Stir to combine. Cook, stirring, for 1 minute. Slowly stir in stock. Bring to the boil. Reduce heat to medium. Simmer for 1 minute or until sauce thickens slightly.
Meanwhile, cook pasta in a large saucepan of boiling, salted water for 3 to 5 minutes or until tender. Drain.
Return pasta to saucepan over low heat. Add mushroom sauce and parsley. Season with salt and pepper. Toss to combine. Top with
pecorino and serve.

Note: We used flat and Swiss brown mushrooms.

Number of Servings: 4

Recipe submitted by SparkPeople user ROZOZ62.