- K&N’s Chapli Kabab - 3 kababs
- Fettuccine pasta - ½ pack
- Butter - 2 tbsp
- Cream - ½ cup
- Salt - to taste
- Black pepper powder - 1 tsp
- Milk - ½ cup
- Parmesan cheese - ½ cup; grated
- Thyme dried - for garnish
- Parsley - for garnish
Mushroom Sauce:
- Olive oil - 2 tbsp
- Butter - 1 tbsp
- Garlic - 2 tbsp
- Mushroom - ½ cup; sliced
- Milk - ½ cup
- Salt - to taste
- Black pepper powder - 1 tsp
- Thyme - 1 tsp; dried
- Cream - ½ cup
- Lemon juice - 1 tbsp
Bring a large pot of lightly salted water to boil. Add fettuccine and cook for 8 to 10 minutes or until done. Rinse fettuccine in cold water and set aside.
In a pan, melt butter, and add cream over low heat. Add salt, pepper and stir in cheese over medium heat until melted; this will thicken the sauce.
Add pasta to sauce. Mix to thoroughly coated the pasta.
Mushroom Sauce:
In a pan heat butter and olive oil.
Add mushrooms to the pan with the thyme, and season with salt and pepper.
Allow the mushrooms to fry until golden brown then add garlic and fry until fragrant.
Mix corn flour in the milk.
Pour cream and milk to the pan and allow to simmer for 5-10 minutes until sauce has thickened and cooked through. Season with lemon juice.
For Assembling:
Prepare K&N’s Chapli Kabab as per instructions on pack.
In a serving platter, dish out fettuccine pasta; place K&N’s Chapli Kabab on top.
Now pour mushroom sauce and garnish with parsley.
Your dish is ready to serve.