I work in ...

Pub / Club
Aged Care
Café
Other

Select your type of business

Continue

Content is being adapted
based on your type of business

JavaScript disabled

You need to enable JavaScript in order to use this website.
Show me how to enable JavaScript

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.

Fettucine with mushrooms and balsamic glaze – Recipe

Method

Fettuccine or spaghetti, dry 500.0 g
Olive oil 80.0 ml
Mixed Mushrooms, sliced 1.0 kg
Garlic puree 50.0 g
KNORR Italian Glaze with Balsamic 500 g 350.0 g
KNORR Italian Glaze with Balsamic 500 g
Order Now

x

Amazon AU

Unilever Food Solutions

Free Sample
Extra virgin olive oil, to serve
Cracked black pepper, to serve
Micro herbs, to serve

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.