Ingredients
450g fettuccine pasta
3 tbsp extra virgin olive oil
250g portobello mushroom slices, chopped
2 cloves garlic, minced
2 red onions, chopped
Salt and pepper to taste
2 tbsp all-purpose flour
1/2 to 1 cup milk
2/3 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped, plus extra for garnish
Instructions
Heat the olive oil in a large pot over medium heat. Add the mushrooms to the oil and sauté until the mushrooms shrink in size, about 4 minutes. Add the garlic, onions, salt, and pepper to the mushrooms and stir the mixture. Cook for about one minute.
Add the flour to the pot and stir the mixture to combine all the ingredients. Cook for 30 seconds.
Add half a cup of milk and mix to prevent the mixture from clumping. When the mixture thickens, add the remaining half of the milk and mix with the rest of the ingredients. Let it cook for 5 minutes.
Remove the sauce from the heat and mix in the Parmesan cheese. Add the chopped parsley.
Cook the fettuccine pasta according to the instructions on the package.
Mix the pasta with the mushroom sauce, garnish with parsley, and serve immediately. Optional
Add chicken pieces according to preference.
Categories:
English 
Arabic