Mushroom Fettuccine Night (Printable Version)
# What You'll Need:
→ Pasta
01 -
1 lb fettuccine noodles
→ Mushroom Base
02 -
8 oz cremini mushrooms, thinly sliced
03 -
2 garlic cloves, minced up
04 -
1 cup freshly shredded parmesan cheese
05 -
2 tablespoons white wine or a splash of white wine vinegar
06 -
1 tablespoon really good olive oil
07 -
2 tablespoons plain flour (unbleached works best)
08 -
1 cup veggie broth
09 -
3 tablespoons butter, unsalted
10 -
1 cup low-fat milk
11 -
1/2 teaspoon oregano, chopped
12 -
1/2 teaspoon thyme, chopped
13 -
Salt and pepper, sprinkle to your liking
# Steps to Follow:
01 -
Dish up the pasta right away and sprinkle on more fresh herbs if you want. You're all set to dig in.
02 -
Take the pan off the stove. Toss in the fettuccine and mix it until everything’s coated. If the sauce’s too thick, pour in a bit of that saved pasta water, little by little, to loosen it up.
03 -
Lower the heat. Add parmesan and mix until everything's silky smooth. Toss in oregano, thyme, a pinch of salt and some pepper. Cook one more minute. Sauce should look creamy.
04 -
Start pouring in the veggie broth while you keep stirring so it stays lump-free. Slowly add milk. Let everything bubble gently. Stir every so often for a few minutes, until the sauce thickens up a bit.
05 -
Toss the last of the butter in the pan, let it melt down, then sprinkle in the flour. Keep stirring for a couple minutes.
06 -
Pour in the white wine or vinegar. Give the bottom of the skillet a good scrape to get all the flavorful bits up.
07 -
Drop in the minced garlic and cook it for about a minute, just till you smell that yummy aroma.
08 -
Heat up your olive oil and a spoonful of butter in a big skillet over medium-high. Toss in the mushrooms and let them cook for about 5 minutes. Stir a few times until they’re soft and just starting to let out their juices.
09 -
Boil fettuccine in salted water until it’s just right. Before you drain it, save a bit of that pasta water—about 1/4 cup will do.
# Additional Tips:
01 -
Saving some cooking water from the pasta lets you tweak the sauce's creaminess at the end.