Vegetarian Recipes - Beetroot Fettuccine Recipe

Ingredients

 

Serves 4

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Method:

1. Using a sharp knife, cut the pasta into fettuccine noodles, 8mm/1/4in wide.

2. Melt the butter in a deep, large flying pan. Add the shredded courgettes and onion. Stir and sauté for about 4 minutes, until the onion is wilted. Cover the pan and sauté for a further 3 minutes until soft. Stir in the cream and allow it to come to a gentle simmer.

3. Remove the pan from the heat and stir in the Parmesan, nutmeg, salt and pepper to taste. 

4. Bring a large saucepan of salted water to the boil and add the fresh fettuccine.

5. Return to the boil and then cook for 15 seconds. Drain and add to the flying pan with the sauce. Toss everything together and serve immediately.