Mushroom and walnut pasta

Vanessa Lewis

Ingredients

1 packet	Fettuccine (Main)
1 Tbsp	Walnut oil (Main)
500 g	Mushrooms, sliced (Main)
2 cloves	Garlic, minced
1 cup	Vegetable stock
50 g	Butter, cubed
2 Tbsp	Marjoram leaves
4 fillets	Walnuts (Main)

Directions

1. Cook the fettuccine according to the directions on the packet
2. While the pasta is cooking, heat the walnut oil and cook the mushrooms and garlic till soft.
3. Add the vegetable stock and continue to cook for another 4 minutes.
4. Next, add the cubes of butter and stir till a smooth sauce is formed, season with salt and pepper.
5. Add the cooked fettuccine and pour into serving bowls.
6. Sprinkle over the marjoram leaves and for that five percent magic take a micro plane and grate over the walnuts.

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