Monday, November 4, 2013

Super Simple Mushroom Fettuccine with Cream Sauce

I recently found this recipe in Cooking Light magazine. I usually stay away from cream sauces because the ones that are tasty are so laden with fat. Once and awhile I will try a light version and usually I am not too impressed. This time was different. This meal was really tasty. The sauce was creamy enough so it actually stuck to the pasta and it was not overloaded with fat. I also liked that this was such a quick meal to make. It was prepped and on the table in around twenty minutes! Enjoy!

Mushroom Fettuccine with Cream Sauce

6 ounces dry fettuccine or 9 oz fresh fettuccine
1 tablespoon olive oil
1/2 cup chopped onion
12 ounces sliced baby bella mushrooms
2 garlic cloves smashed and chopped
3/4 teaspoon sea salt, divided
1/4 teaspoon fresh ground black pepper
1/4 cup white wine
1 teaspoon fresh thyme, chopped
1/2 cup half and half
1/4 cup fresh shredded Parmesan Cheese
1/4 cup chopped fresh parsley

  1. Cook pasta according to directions, omit salt and fat.
  2. In a large skillet heat oil over medium high heat. Swirl oil in pan to coat. Add onions, mushrooms, garlic 1/4 teaspoon sea salt and pepper. Saute 10 minutes, until mushrooms brown and thier liquid is released.
  3. Add wine and thyme. Cook 2-3 minutes, stirring occasionally, until liquid evaporates.Remove pan from heat.
  4. Add hot pasta 1/2 teaspoon sea salt, half and half and Parmesan cheese. Toss together until sauce is evenly distributed. Top with fresh chopped parsley.