Creamy Mushroom Pasta

 

A yummy weeknight dinner that doesn’t disappoint! This is how I would decribe this recipe. I found this on on the site Salt and Lavendar. This is a new site that we follow and this recipe jumped out to my hubby. In my opinion it is like a lighter version of alfredo.

Ingredients

8 ounces uncooked fettuccine

1 tablespoon butter

1/2 tablespoon olive oil

7 ounces mushrooms sliced thin

2 cloves garlic minced

1/3 cup dry white wine

2 dashes Italian seasoning

1 teaspoon lemon juice

1 teaspoon flour

1/2 teaspoon Dijon mustard

1 cup heavy/whipping cream

Salt & pepper to taste

Fresh parsley chopped, to taste

Freshly grated parmesan cheese to taste (optional)

Instructions

Boil a large, salted pot of water for the pasta and cook it al dente according to package directions. 

Meanwhile, add the butter and oil to a skillet over medium-high heat. Add the mushrooms and garlic to the pan and sauté for about 5 minutes, stirring often, until the mushrooms release most of their water and it’s cooked off. Take the mushrooms out of the pan and set aside.

Add the wine, Italian seasoning, lemon juice, flour, and Dijon mustard to the pan. Stir until it becomes a smooth paste.  Stir in the cream and let it simmer for a couple of minutes.

Add the mushrooms back into the pan. Reduce the heat and cook for a few more minutes until the sauce has thickened up a bit. Season sauce with salt & pepper as needed.

Drain the pasta and toss it with the sauce along with the parsley and parmesan if using.