Author Notes: I love mushrooms combined with a traditional alfredo sauce – it makes for a much earthier dish. —Erin McDowell
Serves: 4
Ingredients
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1
pound fettucine (I used whole wheat)
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3
tablespoons butter
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1/2
onion, minced
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2
cups mushrooms, thinly sliced
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3
cloves garlic, minced
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generous splash of white wine
-
1
cup heavy cream
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1
cup grated Parmesan
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1
cup peas
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salt and lots of fresh ground pepper, to taste
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fresh chopped parsley, to taste
Directions
- Cook the pasta in a large pot of salted boiling water until tender, about 7-9 minutes. Drain and reserve.
- In a large saute pan, melt the butter over medium heat. Add the onion and mushrooms and saute until tender, about 4-5 minutes.
- Add the garlic and cook until fragrant, about 1 minute. Add the wine and reduce completely, about 2 minutes.
- Add the cream and bring to a simmer. Stir in the Parmesan and peas. Season the sauce with salt and pepper.
- Add the cooked pasta and toss to coat. Garnish with parsley and more cheese, if you like.