Ingredients
- 1 pound dry fettuccine pasta
- 1 1/2 pounds sliced mushrooms
- 1 cup grated parmesan cheese
- 3/4 cup green peas (frozen, thawed)
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 shallots, chopped
- 2 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- Salt and freshly ground pepper, to taste
How to Make
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Step 1: Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente.
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Step 2: Drain pasta, reserving 3/4 cup cooking water, and set pasta aside.
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Step 3: Heat olive oil in a large pan or skillet over medium-high heat and saute shallots until tender. 2-3 minutes.
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Step 4: Add garlic and season with salt and pepper, stirring frequently so garlic doesn’t burn.
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Step 5: Add sliced mushrooms and peas and cook until excess moisture evaporates and mushrooms are softened. About 10 minutes.
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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.
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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.
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Step 8: Add pasta to sauce and stir to coat. Note: if sauce is too thick, use remaining pasta water to loosen it up.
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Step 9: Garnish with more cheese, serve immediately and enjoy!
We hope you enjoy this recipe!
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