Fettuccini, portobello mushroom, chilli, lemon, oregano



The perfect midweek pick-up and winter warmer. Matt Moran's fettuccini recipe is sure to delight and is both satisfying and comforting. This recipe serves 2, but can be easily scaled up to feed the entire family.


Serves 2


375g Fettuccini

4 Large Portobello mushrooms

½ Chilli, chopped

1 Eshallot, peeled and chopped

2 cloves Garlic, peeled and chopped 

1 Lemon, juice & zest

½ bunch Oregano, leaves picked 

2 Tbsp Sherry vinegar

50g Baby Spinach

40g Parmesan, grated 

60ml Olive oil 

20g Butter 




1. Place a saucepan of salted water on a high heat and bring to a boil.

2. Slice the mushrooms into 1cm slices, peel and finely chop the garlic and eshallot. Remove the seeds from the chilli and finely chop. Pick the oregano leaves and roughly chop. 

3. Place the fettuccini into the boiling salted water and cook for 6-8 minutes or until al dente. Strain the pasta (reserving 100mls of the cooking liquid) through a colander and toss the pasta with a splash of olive oil to stop it from sticking together.

4. Place the 60mls of olive oil into a fry pan and place on a high heat. Once the oil is hot, add in the finely chopped eshallot, garlic and chilli and cook for 3 - 4 minutes, continuously stirring until translucent. Add in the sliced mushrooms and cook for a further 5-6 minutes until the mushrooms are golden brown. De-glaze the pan 
with the sherry vinegar.

5. Add the cooked pasta to the pan and toss through, adding in the reserved pasta cooking water and 20g of butter. Keep mixing until emulsified and coating the pasta. Mix through the oregano and season to taste with salt, pepper and a squeeze of lemon juice. 

6. Serve with shaved parmesan cheese.