Mushroom Fettuccine
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Ingredients
Nutritional
- Serving Size: 1 (409.4 g)
- Calories 683.3
- Total Fat - 19.8 g
- Saturated Fat - 7.4 g
- Cholesterol - 30.9 mg
- Sodium - 2337.1 mg
- Total Carbohydrate - 107.2 g
- Dietary Fiber - 20.2 g
- Sugars - 8.7 g
- Protein - 22 g
- Calcium - 399.3 mg
- Iron - 2.2 mg
- Vitamin C - 33 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente.
Step 2
Drain pasta, reserving 3/4 cup cooking water, and set pasta aside.
Step 3
Heat olive oil in a large pan or skillet over medium-high heat and saute shallots until tender. 2-3 minutes.
Step 4
Add garlic and season with salt and pepper, stirring frequently so garlic doesn’t burn.
Step 5
Add sliced mushrooms and peas and cook until excess moisture evaporates and mushrooms are softened. About 10 minutes.
Step 6
Evenly distribute flour over the vegetables and stir to make sure everything is evenly coated. Then pour in broth and 1/2 cup cooking water and bring to a boil.
Step 7
Cook until mixture reduces and thickens, then remove from heat and stir in heavy cream and parmesan cheese. Taste and adjust seasoning, if necessary.
Step 8
Add pasta to sauce and stir to coat. Note: if sauce is too thick, use remaining pasta water to loosen it up.
Step 9
Garnish with more cheese, serve immediately and enjoy!
Tips
No special items needed.