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

Steps

1. Bring a large pot of well salted water to a boil. Cook pasta until just tender, 8 - 10 minutes or according to package directions.
2. 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.
3. 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.