Description
A comforting and quick pasta dish with a creamy mushroom sauce, perfect for busy nights.
Ingredients
Pasta and Sauce Base
- 16 oz Fettuccine, dry
- 16 oz Baby bella or white mushrooms (Can substitute with any mushrooms.)
- 4 cloves Garlic (Additional clove for more flavor can be used.)
- 1 large Shallot, chopped (about 1/2 cup)
- 1/2 cup Chicken broth (Vegetable broth can be used for a vegetarian option.)
- 2 tsp Soy sauce (Adds umami flavor.)
- 2 tbsp All-purpose flour (Too much can make the sauce pasty.)
- 1 tsp Italian seasoning
- 5 tbsp Unsalted butter (Melt in the skillet.)
- 2 cups Half and half (Heavy cream can be used for a richer sauce.)
- 1/2 cup Parmesan cheese (Grate fresh for best results.)
- 1 tbsp Parsley, fresh (For garnish.)
Instructions
Cooking the Pasta
- Cook the fettuccine according to package instructions. Drain and set aside.
Making the Sauce
- In a large skillet, melt the butter over medium heat.
- Add the chopped shallot and garlic, sautéing until fragrant.
- Stir in the mushrooms and cook until they are softened.
- Sprinkle the flour over the mushrooms and mix well.
- Gradually add the chicken broth and soy sauce, stirring continuously.
- Add the half and half and bring to a simmer.
- Mix in the Italian seasoning and Parmesan cheese until the sauce is creamy.
- Combine the cooked fettuccine with the mushroom cream sauce.
- Garnish with fresh parsley and serve warm.
Notes
Cool leftover pasta in an airtight container for up to 3 days. For freezing, separate the sauce and pasta.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Cuisine: Italian