Fettucine with Mushrooms and Tomato
A balmy summer evening is my favourite time for entertaining. But the last thing that anyone wants to be doing at this time of the year is slaving over a hot stove. With this in mind, I've chosen a pasta dish that couldn't be simpler to prepare.

As it doesn't contain any meat, my fettucine with mushrooms and tomato is the perfect vegetarian dish. What's more, it's relatively low in calories - and you can reduce them further by cutting down on the oil.

For those of you who aren't calorie counting, serve the pasta with some delicious Italian ciabatta bread. Available from supermarkets, buy it plain or stuffed with olives or tangy sun-dried tomatoes. And to round it all off, don't forget a luscious green salad. Enjoy!

INGREDIENTS
  • 5tblsp (75ml) olive oil
  • 1 onion, finely chopped
  • 1 large tomato, skinned, deseeded and chopped
  • 2 bay leaves
  • 2 tspn freshly chopped rosemary
  • 1.75lb (775g) mixed wild mushrooms, wiped and roughly chopped
  • 9oz (250g) fettucine
  • Salt and freshly ground black pepper
To make the mushroom and tomato sauce, heat the olive oil in a frying pan. Add the onion and saute for 3-4 minutes. Stir in the tomato, bay leaves and rosemary. Heat through for a couple of minutes, then add the mushrooms. Cook over a low heat for about 20 minutes, stirring occasionally.

Meanwhile, cook fettucine as directed on the packet, then divide between 4 plates. Just before serving the sauce - on top of the pasta - remove the bay leaves and season to taste.

Please send any comments on this page to:
G.Mills@compserv.gla.ac.uk
(George W. Mills, Computing Service, University of Glasgow)