Cheats Gourmet Cherry Tomato & Mushroom Fettuccine

Cheats Gourmet Cherry Tomato & Mushroom Fettuccine


  • 10g (1/4cup) dried Porcini Mushrooms 2 tbs balsamic vinegar
  • 2 tbs boiling water
  • 150g unsalted butter
  • 1/4 cup Sage, leaves
  • 250g Cherry Tomatoes (x1 punnet)
  • 250g Brown Mushrooms
  • 400g fettuccine
  • Sea salt and cracked black pepper
  • Shaved parmesan or a drizzle of olive oil to serve


Step 1

Allow the Porcini Mushrooms to soak in the balsamic vinegar and boiling water – minimum of 5mins until tender.

Step 2

Take a non-stick frying pan and heat the butter on a low heat. Once melted turn the heat up to high until butter takes on a foamy appearance. Add the sage leaves and fry until crisp (30 seconds or so). Once crisp remove from the pan and set aside.

Step 3

To the same pan add the cherry tomatoes and fry with a splash of balsamic. When the skins start to brown slightly set aside with the sage leaves.

Step 4

To the same pan add the Brown Mushrooms with a sprinkle of salt and pepper and heat through for 5 mins.

Step 5

While cooking, start to cook the fettuccine per packet instructions.

Step 6

Once the Mushrooms have started to brown add the Porcini mixture and cook for a further 2 mins.

Step 7

Once the pasta is cooked drain and add the cherry tomatoes and mushrooms and stir through.

Step 8

Serve and top with the sage leaves and if desired freshly grated shavings of parmesan or a drizzle of olive oil.

Did you know?

Cherry Tomatoes are quite possibly the most versatile fresh food to cook with - eaten fresh out of the packet, drizzled with balsamic and baked, or thrown into a sizzling pan, stems and all, to fry up alongside strips of morning bacon.