Fettuccine — one of the best pasta dishes from Italian cuisine. If cooking cream isn’t available, you can make it with milk. Very light.

Ingredients:

Fettuccine pasta, cooked and drained 2 cups milk 2 tablespoons all-purpose flour 2 tablespoons butter + 2 tablespoons oil 1 tablespoon Dijon mustard (for cooking) A pinch of black pepper

A pinch of oregano Broccoli Carrot Mushrooms Onion 2 garlic cloves 2 tablespoons grated Parmesan or mozzarella

Method:

Boil the pasta and set aside to drain.
Put the butter and oil in a pot over medium heat. Add the finely chopped onion and two crushed garlic cloves, and sauté until the onion and garlic are lightly colored.
Add the sliced mushrooms and sauté for a minute, then add the vegetables and toss well so they cook but stay slightly firm.
Sprinkle a little black pepper, add the Dijon mustard and stir, then add the flour immediately and mix.
Gradually add the milk while stirring in circular motions to prevent the flour from clumping.
Let it simmer for 5 minutes only, then add the cheese.
When the cheese melts, add the cooked pasta, a pinch of oregano, and stir.
Let the fettuccine simmer for 2 more minutes and serve hot. You can serve chicken escalope on the side.

This is Rana’s method for preparing Chicken Escalope

This delicious recipe is by:

rana sbite baze

For more of Rana’s great meat recipes try Philadelphia Beef Sandwich

Turkish Meat Pie — another delicious recipe from Rana. Try it!

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Light Fettuccine with Milk

Prep checklist

Cooking notes