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Serves: 2-3
Preparation time: 15 to 30 minutes
250 g broccoli florets
30 g butter
1 tablespoon oil
1 onion, chopped
200 g sliced mushrooms
375 g fresh fettucine
125 mL light cream
1 tablespoon vegetable stock powder
1 teaspoon parsley flakes
1 teaspoon chilli flakes
Steam or microwave broccoli until just tender.
Heat oil and butter, and saute onion and mushrooms in a large frying pan until soft.
Cook the fettucine according to the packet directions.
Gently stir the broccoli into the mushroom mixture.
Stir in the cream, stock powder, parsley and chilli flakes, and heat for several minutes, until hot.
Gently stir in the cooked fettucine. Mix well.
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