Fettucine With Rosy Mushroom Sauce - cooking recipe

Ingredients

500 g fresh mushrooms, diced (1lb)
2 tablespoons olive oil
1 tablespoon butter
4 garlic cloves, finely chopped
salt and pepper, freshly ground, to taste
1/2 cup tomato puree (4 fl oz)
1/2 cup cream
hot pepper sauce, a dash (optional)
500 g fettuccine pasta
2 teaspoons cornflour
2 tablespoons cold water

Preparation

Heat olive oil & butter in a heavy-based saucepan, on gentle heat, until butter is soft.
Add garlic & mushrooms, cook, coating the mushrooms in the hot oil, for 5 minutes.
Add salt & pepper, tomato puree, cream & hot sauce and simmer for 10 minutes.
Meanwhile cook the pasta according to packet directions, then drain when cooked.
Mix the cornflour & water together then add to the simmering sauce, stirring until it thickens slightly, and serve.