Creamy Mushroom Herb Pasta
Ingredients
The pasta
The sauce
-
8
oz
mushrooms
-
2
cloves
garlic, minced
-
3
Tbsp
butter
-
3
Tbsp
all-purpose flour
-
1½
cups
vegetable broth
-
3
sprigs
fresh thyme (or ¼ tsp dried)
-
1
tsp
rubbed sage
-
½
cup
half and half
-
to taste
salt and pepper
Instructions
- Wash and slice the mushrooms.
- Cook the fettuccine according to package directions until al dente, then drain.
- In a skillet, melt butter and sauté minced garlic until fragrant.
- Add sliced mushrooms and cook until dark brown and moisture has evaporated.
- Reduce heat, add flour, and sauté until golden brown.
- Whisk in vegetable broth until flour dissolves.
- Add thyme, sage, and pepper, then bring to a simmer to thicken.
- Stir in half and half and simmer gently.
- Adjust seasoning with salt and pepper, then add drained pasta and toss to coat.
- Serve hot.
Nutrition Facts (estimated)
Servings
4
Calories
472
Total fat
13g
Total carbohydrates
74g
Total protein
15g
Sodium
602mg
Cholesterol
20mg
You might also like