Creamy Mushroom Fettuccine
Recipe: #25147
November 02, 2016
Categories: Side Dishes, Fettuccine, Mushrooms, Onions, Italian 5-Minute Prep, Vegetarian, Wine, Vegetarian Dinner, Italian Dinner, more
"Quick for a weeknight....less heavy than an alfredo sauce."
Original is 4 servings
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
Step by Step Method
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
No special items needed.
6 Reviews
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