November 02, 2016
Dinner, Lunch, Main Dish,
Side Dishes, Pasta, Fettuccine, Vegetables, Mushrooms, Onions, Italian, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Skillet, Stove Top, Vegetarian, Wine, Make it from scratch more
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"Quick for a weeknight....less heavy than an alfredo sauce."
Cook pasta according to the package directions, omitting salt and fat. Drain well.
Heat a large nonstick skillet over medium-high heat. Add oil, swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; saute 10 minutes or until mushrooms are browned and have released their liquid.
Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat.
Add hot cooked pasta, remaining 1/2 teaspoon salt, half and half, and Parmesan cheese to pan, tossing to combine. Return to heat just to warm the sauce. Sprinkle with chopped parsley and serve immediately.
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