Wednesday, March 12, 2014
Creamy Mushroom Fettucine
- 1 (9-ounce) package refrigerated fresh fettuccine
- 1 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion $
- 12 ounces presliced cremini mushrooms
- 2 garlic cloves, minced
- 3/4 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup white wine
- 1 teaspoon chopped fresh thyme
- 1/2 cup half-and-half
- 1 ounce Parmesan cheese, grated (about 1/4 cup)
- 1/4 cup chopped fresh parsley
Preparation
- 1. Cook pasta according to package directions, omitting salt and fat. Drain.
- 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; sauté 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. Sprinkle with chopped parsley. Serve immediately.
# posted by Chelsea @ 11:06 AM 
