Creamy Mushroom Fettuccine

Creamy Mushroom Fettuccine

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    (9-ounce) package refrigerated fresh fettuccine

  • 1

    tablespoon extra-virgin olive oil

  • ½

    cup chopped onion $

  • 12

    ounces presliced cremini mushrooms

  • 2

    garlic cloves, minced

  • ¾

    teaspoon salt, divided

  • ¼

    teaspoon freshly ground black pepper

  • ¼

    cup white wine $

  • 1

    teaspoon chopped fresh thyme

  • ½

    cup half-and-half $

  • 1

    ounce Parmesan cheese, grated (about ¼ cup)

  • ¼

    cup chopped fresh parsley

Directions

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 immediatel


Nutrition

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