Fettuccine With Mushroom Cream Sauce Recipe

ingredients

3 tablespoons olive oil
1 pound white mushrooms or any mixture of mushrooms, cleaned, sliced
1 teaspoon finely chopped garlic
1 tablespoon dried Italian herbs
1/2 cup dry white wine
1 can (14 ounce size) petite-diced tomatoes, undrained
2 teaspoons tomato paste
3/4 cup heavy whipping cream or fat-free half-and-half
salt and freshly ground black pepper, to taste
1 pound whole wheat fettuccine or favorite long pasta
2 tablespoons finely chopped fresh flat-leaf parsley, plus extra for garnish
extra-virgin olive oil

directions

In a large heavy skillet, heat the olive oil over medium-high heat.

Stir in the mushrooms and cook, stirring and shaking from time to time, until they are browned, about 5 minutes.

Stir in the garlic and herbs; cook 1 minute. Add wine and boil the sauce for 1 minute. Stir in the tomatoes, tomato paste and heavy whipping cream.

Season the sauce with salt and pepper to taste. Reduce the heat and simmer, stirring from time to time, until the sauce thickens slightly, 10 to 15 minutes. While sauce is thickening, boil the fettuccine in 6 quarts of salted water until al dente, about 6 to 9 minutes.

Remove the pasta from the water and drain it well. Stir the parsley into the sauce and serve it hot over the fettuccine.

Finish the dish with a drizzle of extra-virgin olive oil and a sprinkling of chopped flat-leaf parsley and serve as a main entree.

nutrition data

Nutritional data has not been calculated yet.