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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is from Quick Vegetarian Pleasures by Jeanne Lemlin. I have made this a million times and never get tired of it. This is a simple recipe where the result is more than the sum of its parts. I suggest using good quality tomatoes, it really does make a difference here. Don't worry about the red pepper, it's not a spicy dish. Ingredients:
1 lb fettuccine pasta |
2 tablespoons olive oil |
2 tablespoons unsalted butter |
12 ounces sliced mushrooms |
4 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
1 (28 ounce) can plum tomatoes, drained and chopped |
1/4 cup white wine |
1/2 cup heavy cream |
1/2 teaspoon salt |
1/3 cup grated parmesan cheese |
Directions:
1. Cook the fettucine according to package directions.
2. Drain thoroughly.
3. In a large skillet, heat the olive oil and butter over medium-high heat.
4. Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
5. Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
6. Add tomatoes and wine and boil 2 minutes, stirring often.
7. Add the cream and salt and boil 1 minute.
8. Toss with fettucine and Parmesan and serve immediately.
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