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Fettucine in Creamy Mushroom and Sage Sauce recipe |
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2 servings
Ingredients:
8 ounces spinach fettuccine pasta1 tablespoon extra virgin olive oil1 shallot, chopped1 clove garlic, chopped4 ounces chopped fresh oyster mushrooms1/2 cup heavy cream1 tablespoon chopped fresh sage salt and pepper to taste
Instructions:
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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