Illalangi Quick Pasta


  • 375g Fettuccine
  • Baby Roma tomatoes
  • 1 cup of fresh mixed herbs such as parsley, basil, oregano, thyme
  • 100g of mushrooms
  • 2 Tablespoons Kolophon capers.
  • Illalangi Extra virgin olive oil for frying
  • 150g grated Alexandrina Cheese James Flat Pepato, Romano or Vintage Cheddar
  • 4 cloves of garlic
  • Murray River salt and Mountain pepper for seasoning
  • Grated Parmesan cheese for serving


  1. Boil water in saucepan for pasta.
  2. Lightly fry garlic, mushrooms, tomato in oil in large fry pan.
  3. Add pasta to boiling water and cook till al dente, strain, reserving 1 cup of the water.
  4. Add pasta, fresh herbs, capers and reserved water from pasta to frying pan and combine.
  5. Add grated cheese
  6. Season with salt & pepper.
  7. Serve into large pasta bowls and sprinkle with Parmesan cheese.

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