• 1 package Bisogno Fettucine
  • 10 oz. variety mushrooms
  • 2 olive oil
  • Salt/Pepper
  • Fresh thyme
  • Green onions chopped fine

Yields: 1 Serving


  1. In a heated sauté pan, begin by sautéing mushrooms in olive oil until tender. Add salt, pepper and reduce heat.
  2. Place fresh Bisogno Fettuccine in a large pot of boiling salted water for 3-5 minutes for al dente. Drain pasta and transfer to the pan with mushrooms. Add some of the pasta water to deglaze. Add chopped green onions and serve. Top with fresh thyme.
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