Ingredients for the fettuccine
- 500g fettuccine
- 320g turkey sausage, Bioagros’ "Meatme"
- 150g butter (or 150ml olive oil)
- 2 onions finely chopped
- Colorful peppers cut into strips
- 100ml white wine
- 150g chopped mushrooms "Fine Kitchen" by BioAgros
- 200g tomato paste "Fine Kitchen" of Bioagros
- 1 Bioagros strained goat yogurt "Veloudo"
- 200g Bioagros Graviera "Lesvigal"
- Salt, Pepper
- Water
Execution
- In a saucepan, boil the fettuccine with salt and strain
- Melt 70 g butter and melt (ζετάμε) the fettuccine.
- In a pan, sauté the onion with the remaining butter. Then add the mushrooms and sausages and as soon as they brown, we quench with wine.
- Once the wine evaporates, add the tomato paste, water, salt and pepper.
- Leave the sauce to boil over medium heat for 10 minutes and add the peppers. Continue cooking for 5-6 minutes.
- Grate the graviera and mix it with yogurt.
- Remove the sauce from the heat and gently mix the "Veloudo" yogurt with the cheeses inside the sauce.
For serving
Serve the fettuccine with grated graviera and extra sauce!
Execution and Cooking Time: 30'
Servings: 4 - 6
Difficulty: 2