fettuccine in creamy mushroom and sage sauce

Ingredients

• Servings: 2
• 8 ounces spinach fettuccine pasta
• 1 tablespoon extra virgin olive oil
• 1 shallot, chopped
• 1 clove garlic, chopped
• 4 ounces chopped fresh oyster mushrooms
• 1/2 cup heavy cream
• 1 tablespoon chopped fresh sage
• salt and pepper to taste

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins


• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes, or until al dente; drain.
• heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. stir in mushrooms, and cook until tender. mix in heavy cream and sage. cook and stir until thickened.
• toss sauce with cooked fettucine, and season with salt and pepper to serve.