Creamy Mushroom Fettuccine
"Quick for a weeknight....less heavy than an alfredo sauce."
Categories: 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
Recipe: #25147 November 02, 2016
Ingredients
Nutritional
- Serving Size: 1 (236.4 g)
- Calories 300.2
- Total Fat - 9.7 g
- Saturated Fat - 3.7 g
- Cholesterol - 61.9 mg
- Sodium - 1420.9 mg
- Total Carbohydrate - 42.2 g
- Dietary Fiber - 3.5 g
- Sugars - 4 g
- Protein - 10.5 g
- Calcium - 180.9 mg
- Iron - 2.6 mg
- Vitamin C - 18.4 mg
- Thiamin - 0.5 mg
Servings
Prep Time
Cook Time
Ready In
Step 1
Cook pasta according to the package directions, omitting salt and fat. Drain well.
Step 2
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.
Step 3
Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat.
Step 4
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.
Tips & Variations
No special items needed.
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