Creamy Mushroom Fettuccine

By Katecooks

serving size = 1 1/2 cups
Calories 323
Fat 10.9 g
Satfat 4.6 g
Monofat 3.1 g
Polyfat 0.5 g
Protein 13.7 g
Carbohydrate 42.2 g
Fiber 2.6 g
Cholesterol 55 mg
Iron 2.2 mg
Sodium 587 mg
Calcium 156 mg

Ingredients

• 1 (9-ounce) package refrigerated fresh fettuccine
• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped onion
• 12 ounces presliced cremini mushrooms
• 2 garlic cloves, minced
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup white wine
• 1 teaspoon chopped fresh thyme
• 1/2 cup half-and-half
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 1/4 cup chopped fresh parsley

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Cook pasta according to package directions, omitting salt and fat. Drain.

2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; sauté 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.