Ingredients
Method
- Heat olive oil in a pan over a high heat.
- Add mushrooms and garlic. Cook, stirring occasionally, until golden (2-4 minutes).
- Add wine, cook for 1-2 minutes, then add stock and cook until liquid has reduced by half (5-10 minutes).
- Stir through parsley and rosemary and season with salt and pepper and keep warm.
- Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente.
- Drain pasta and divide among bowls. Spoon over ragù and top with parmesan and fresh parsley. Serve immediately.
More about this recipe
Nutrition per serve:
- Energy 1255 kJ/ 300 Cal
- Fat total 10.3g
- Saturated fat 2.3g
- Protein 11.3g
- Carbohydrate 39.2g
- Fibre 1.3g
- Sodium 119mg
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