125g fresh fettuccine or 250g dried fettuccine
300g mushrooms, thickly sliced
300g broccoli florets
2 T butter
1 ½ tsp garlic salt
500mL cream
Melt butter in wok, stir fry mushrooms and broccoli until just cooked. Add garlic salt, cream and cooked pasta. Simmer until sauce is reduced and thickened (about 10 minutes on low).
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