Fettuccine with Creamy Mushroom Sauce
Description
This pasta is great as the main dish or even served as a side. It is simple and quick to make, and is vegetarian.
Ingredients
12 oz. whole-wheat fettuccine
1 T. extra-virgin olive oil
1/2 c. chopped shallot
2 T. chopped garlic
1 1/2 t. chopped fresh thyme or 3/4 t. dried thyme
3/4 t. salt
1/2 t. freshly ground black pepper
1 1/2 lb. mixed mushrooms, sliced
2 T. brandy or dry sherry
3 T. all-purpose flour
1 c. vegetable stock/broth
1/3 c. light cream
1/2 c. grated Parmesan cheese, divided
Directions
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Bring a large pot of well salted water to a boil. Cook pasta until just tender, 8 - 10 minutes or according to package directions.
Meanwhile, heat oil in a large skillet over medium-high heat; add shallot, garlic, thyme, salt and pepper; cook, stirring, until the shallot is light brown, 1 - 3 minutes. Add mushrooms; cook, stirring occasionally, until liquid from mushrooms has evaporated, 7 - 10 minutes.
Stir in brandy or sherry; cook until liquid has evaporated, about 1 minute. Sprinkle flour over mushroom mixture; stir to coat. Pour in stock/broth; bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute; remove from heat. Stir in cream and 1/4 c. Parmesan cheese. Stir mushroom sauce into the drained pasta. If sauce seems too thick, stir in some reserved pasta cooking water to thin to the desired consistency.
Garnish with the remaining 1/4 c. grated Parmesan cheese.
Serve.
4-6 servings.