- 400 g fettuccine, cooked
- 200 g preserved mushrooms, chopped
- 1 onion, finely chopped
- 2 Tbsp olive oil
- 400 ml heavy cream
- 250 g Emmental cheese, grated
- ¼ tsp grated nutmeg
- 70 g fresh arugula
- Black pepper
Directions:
1) Cook pasta according to package directions and drain
2) Heat a large skillet and add oil. Add the chopped onion and mushrooms and sauté 5 min.
3) Add the heavy cream and grated nutmeg, let simmer for 2 min.
4) Remove the pan from heat, add hot cooked pasta, grated cheese, fresh arugula to the pan
5) Season with black pepper and combine well
6) Serve immediately
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