Fettucine with mushrooms and balsamic glaze

A rich, syrupy Italian balsamic glaze highlights the flavours of savoury mushrooms. Serve with fresh cracked black pepper and micro herbs to add a touch of complexity to this straightforward dish.

Method
- Cook pasta until al dente. Drain.
- Heat oil in a large pan. Cook mushrooms and garlic puree until golden brown. Add drained pasta, combine and warm through. Season well.
- Serve pasta drizzled with Knorr Italian Glaze with Balsamic, a little extra virgin olive oil, and cracked black pepper. Garnish with micro herbs.