The hot pasta will melt the Parmesan cheese and help the sauce cling to the noodles.
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
How to Make It
Cook pasta according to package directions, omitting salt and fat. Drain.
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.
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This was really nice but I didn't follow the recipe exactly. I used Campbell's vegetable stock instead of wine. I wanted more sauce so I used a cup of stock and a cup and a half of cream. I also added more garlic and thyme to taste. Had it with pita bread to clean up all the yummy sauce.
This recipe is super simple and delicious! My two year old loves it! I can get the cooking down time to 15 mins if I start the noodles while I am cooking the mushrooms. I might add a little more garlic but we have a love garlic in our house. This is also a good base recipe where you could change up the ingredients and have a completely different dish.
Very easy and fast! I subbed coconut creamer half and half for the regular kind since I don't eat dairy. My family added Parmesan cheese to theirs. This was really tasty and mushroomy - which I love. Will make again!
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