Description
A simple, comforting dish featuring fettuccine coated in a rich mushroom cream sauce, perfect for a cozy dinner.
Ingredients
Main ingredients
- 16 oz Baby bella or white mushrooms
- 4 cloves Garlic
- 1 tbsp Parsley, fresh (For garnish)
- 1 large Shallot, chopped (About 1/2 cup)
- 1/2 cup Chicken broth
- 2 tsp Soy sauce
- 16 oz Fettuccine, dry
- 2 tbsp All-purpose flour
- 1 tsp Italian seasoning
- 5 tbsp Unsalted butter (For sautéing)
- 2 cups Half and half
- 1/2 cup Parmesan cheese (Freshly grated for best texture)
Instructions
Cooking the Pasta
- Cook the fettuccine according to package instructions. Drain and set aside.
Making the Sauce
- In a large skillet, melt the butter over medium heat. Add the chopped shallot and garlic, and sauté until translucent.
- Add the mushrooms to the skillet and cook until softened.
- Sprinkle the flour and Italian seasoning over the mushroom mixture and stir well to combine.
- Gradually add the chicken broth and soy sauce, stirring continuously until the sauce begins to thicken.
- Pour in the half and half and bring to a gentle simmer. Stir in the Parmesan cheese until melted and the sauce is creamy.
- Add the cooked fettuccine to the sauce and toss until well coated.
- Serve hot, garnished with fresh parsley.
Notes
Cool leftovers before storing in an airtight container in the fridge for up to three days. Reheat gently on low in a skillet with a splash of milk or broth to loosen the sauce. To freeze, keep the pasta and sauce separate if possible.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner, Main Course
- Cuisine: Italian