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Thursday, May 19, 2016

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.

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