Description
Hearty, earthy and meaty. This delicious and creamy mushroom Alfredo with fettuccine is the perfect dinner for two pasta lovers.
Ingredients
Units
Scale
- 1/2 lb. fettuccine, cooked al dente
- 2 tablespoons butter
- 1 teaspoon garlic, minced
- 16 oz. portobello mushrooms, sliced
- 1/2 tablespoon balsamic vinegar
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried sage
- 1/3 cup white wine (optional)
- 1/2 cup heavy cream
- 1/2 cup chicken/vegetable broth
- 1/2 cup Parmesan cheese, freshly grated
- Salt and pepper to taste
Instructions
- In a dutch oven over medium-high heat, melt the butter and sauté garlic and mushrooms until the mushrooms cook down and the liquid evaporates, about 5-7 minutes.
- Add balsamic vinegar and sprinkle with parsley.
- Season with thyme and sage.
- Pour in wine (optional), heavy cream, chicken broth, Parmesan cheese, and salt and pepper to taste.
- Stir to mix and simmer until sauce has thickened, about 8 minutes.
- Add in cooked pasta and toss to coat in the sauce well.
- Dish and serve hot sprinkled with more fresh parsley and Parmesan cheese.
- Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins