Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of shiitake, oyster and cremini. Adding a few wild varieties, such as chanterelle or lobster mushrooms, will make the sauce extra-special.
6 servings, about 1 1/2 cups each
Active Time: 40 minutes |
Total Time: 40 minutes
12 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
1/2 cup chopped shallot
2 tablespoons chopped garlic
1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds mixed mushrooms, sliced
2 tablespoons brandy or dry sherry
3 tablespoons all-purpose flour
1 cup vegetable broth or “no-chicken” broth
1/3 cup light cream
1/2 cup grated Parmesan cheese, divided
Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package instructions. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.
Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes. Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.
Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute. Sprinkle flour over the mushroom mixture and stir to coat. Pour in broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from the heat. Stir in cream and 1/4 cup Parmesan.
Stir the mushroom sauce into the drained pasta. If the sauce seems too thick, stir in some of the reserved pasta-cooking liquid to thin to desired consistency. Serve sprinkled with the remaining 1/4 cup Parmesan.
Per serving :
8 g Fat;
3 g Sat;
3 g Mono;
15 mg Cholesterol;
54 g Carbohydrates;
15 g Protein;
9 g Fiber;
489 mg Sodium;
556 mg Potassium