We've had a packet of Barbushco Lemon Myrtle Fettuccine sitting in the cupboard awaiting the perfect sauce since our June excursion to the Good Food and Wine Show. This weekend I searched high and low for the perfect sauce recipe that would show off the flavour of the lemon myrtle, but everything I found was either heavily oil or cream based.
This pasta called for a light sauce and just a few veges to let the subtle lemon myrtle flavour shine through.
So here's what I came up with....
Lemon Myrtle Fettuccine with Broccoli & Mushrooms
250g lemon myrtle fettuccine
1/2 onion, diced
4 garlic cloves, sliced
1 medium head of broccoli, chopped
4 large mushrooms, sliced
Zest of 1 lemon
1 cup vegetable stock
1/2 cup white wine
100ml cream
Salt & pepper to season
- Saute onions and garlic in a large frying pan until soft. Add broccoli and mushrooms and cook over a medium heat for 2-3 minutes.
- Add stock and simmer for 5 minutes. Sprinkle over zest and add wine. Stir to combine and leave to simmer for a further 10 minutes or until the liquid reduces by half.
- Cook the pasta in boiling water until al dente.
- Add cream to the sauce and simmer for 2-3 minutes or until sauce has thickened. Season to taste.
- Drain pasta and return to the pasta pot. Pour over the broccoli and mushroom sauce and stir to combine.
