Ingredients Jump to Instructions ↓

  1. 12 ounce(s) whole-wheat fettuccine 1 tablespoon(s) extra-virgin olive oil 1/2 cup(s) chopped shallot 2 tablespoon(s) chopped garlic 1 1/2 teaspoon(s) (or 3/4 teaspoon dried) chopped fresh thyme 3/4 teaspoon(s) salt 1/2 teaspoon(s) freshly ground pepper 1 1/2 pound(s) mixed mushrooms , sliced 2 tablespoon(s) brandy or dry sherry 3 tablespoon(s) all-purpose flour 1 cup(s) vegetable broth or "no-chicken" broth 1/3 cup(s) light cream 1/2 cup(s) grated Parmesan cheese , divided

Instructions Jump to Ingredients ↑

  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. 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. Exchanges: 3 starch, 1 vegetable, 1 fat Carbohydrate Servings: 3 Nutrition Bonus: Zinc (18% daily value), Magnesium (17% dv), Potassium (16% dv), Iron (15% dv).


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