Fettuccini with Lemon & Mushroom Cream Sauce

I went to Rome a few months ago and bought this delightful box of mushroom flavoured, egg based fettuccine. I decided to cook it with a lemony cream sauce with mushroom and parsley. It's very easy to make.

Since mushroom flavoured fettuccine is not readily available in Singapore, you can just use regular fettuccine or spaghetti pasta.

FETTUCCINE WITH LEMON & MUSHROOM CREAM SAUCE

Ingredients:
1 tablespoon oil
1 head of garlic, minced
1 onion, minced
1 lemon, zested with Microplane, and squeeze the juice
300 grams Light Cooking Cream
1 cup fresh Swiss brown mushrooms, sliced
1 cup fresh white mushrooms, sliced
1.5 cubes of chicken or beef bouillon cubes
parsley, stems minced and leaves rough chopped
1 teaspoon nutmeg
1 teaspoon white pepper
1 teaspoon paprika
250 grams fettuccine or spaghetti noodles

Procedure:

1.  Roll the lemon against the counter to make it easier to juice. Get the zest by using a microplane. Slice the lemon in half and extract the juice. Set both aside.

Prepare the mushrooms and slice them thinly. Set aside, along with minced garlic and onions.

Cook the pasta in a separate pot.

2. While the pasta is cooking, heat a pan with oil. Once the oil is hot, add the minced garlic, onion and parsley stems. Saute until well cooked.

3.  Add the mushrooms and sauté until cooked. Add the lemon juice and bouillon cubes. Mix well.

4.  Add the cream and the powdered spices. Mix well and heat through.

5. Once the pasta is cooked al dente, add it to to the sauce. Note that if the pasta is made of egg, it will cook faster, after only 2 to 3 minutes.

Mix well until the sauce evenly coats the noodles. Turn off the flame and add the parsley leaves. Mix thoroughly.  Serve in a pasta bowl and top with the lemon zest. Enjoy hot.