Ingredients

• 4-5 oz morel mushrooms, cleaned and sliced

• 1 bunch broccolini

• 2 cloves garlic, minced

• 3 T olive oil

• 1 cup grated Romano cheese

• ¾ cup heavy cream

• 8 oz fettuccini

Instructions

1. Put a large pot of salted water on to boil.

2. Sauté the mushrooms in the oil until they release their liquid, and then continue to cook until this water has evaporated. Add the garlic and cook for another 30 seconds. Turn off the heat.

3. When the water comes to a rolling boil, add the broccolini and cook for 5 minutes, then use a slotted spoon to remove it from the water and add it to the mushroom and garlic pan.  Turn the heat back on low, to keep the vegetables warm.

4. Now add the pasta to the boiling water and cook until al dente.

5. Strain the pasta and add to the vegetables, then sprinkle the cheese, add the cream and stir to combine. Serve immediately.