Mushroom PastaSubmitted by: APJOHNSON
Introductionmy alternative to Alpine Mushroom Pasta (sans the cabbage). my alternative to Alpine Mushroom Pasta (sans the cabbage).
8 ounces whole-wheat fettuccine
2 teaspoons extra-virgin olive oil
4 medium portobello mushroom caps, gills removed, thinly sliced
1 small onion, chopped
3 cloves garlic, minced
3/4 cup dry white wine
2 teaspoons all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup grape tomatoes, halved
1 cup diced smoked cheese, such as smoked mozzarella, Cheddar or gouda
2 teaspoons chopped fresh sage or 3/4 teaspoon dried
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add mushrooms, onion and garlic and cook, stirring often, until the mushrooms are tender and beginning to release their liquid, about 5 minutes.
3. Whisk wine and flour in a small bowl. Add to the pan along with salt and pepper; cook, stirring, until the mixture thickens, about 1 minute. Add tomatoes and cook until just beginning to break down, about 1 minute more.
4. Return the pasta to the pot. Add the mushroom sauce, the reserved cooking liquid, cheese and sage; gently toss to combine.
Number of Servings: 6
Recipe submitted by SparkPeople user APJOHNSON.