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Fettuccine with Creamy Mushroom Sauce

November/December 2010

Your rating: None Average: 4.2 (71 votes)

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.


Fettuccine with Creamy Mushroom Sauce  Recipe

Makes: 6 servings, about 1 1/2 cups each

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Total Time:

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Nutrition

Per serving: 341 calories; 8 g fat (3 g sat, 3 g mono); 15 mg cholesterol; 54 g carbohydrates; 0 g added sugars; 15 g protein; 9 g fiber; 489 mg sodium; 556 mg potassium.

Carbohydrate Servings: 3

Exchanges: 3 starch, 1 vegetable, 1 fat



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