Triple-Mushroom Fettuccine

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This pasta dish is flavored with a large variety of mushrooms and is combined with fettuccine noodles to make a dish that your whole family will enjoy!

Shared by aevans,
Chicago

Time needed

20 min preparation + 25 min cooking

Ingredients

  • 1 16-oz. pkg fettuccine or linguine
  • 2 Tbs. butter or margarine
  • 1 med. onion, finely chopped
  • 3 4-oz. pkgs. sliced wild mushroom blend, stems discarded and caps thinly sliced
  • 2 garlic cloves, crushed with press
  • 1/4 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 14.5-oz. can reduced-sodium vegetable broth
  • 1 C. loosely packed fresh parsley leaves, chopped

Directions

In large saucepot, cook pasta as directed. Meanwhile, in nonstick skillet, melt butter over medium heat. Increase heat to medium-high. Add mushrooms, garlic, thyme, salt and pepper and cook, stirring often, until mushrooms are golden and liquid has evaporated, 10 minutes.


Add broth to mushroom mixture and heat to boiling, stirring occasionally. Drain pasta; return to saucepot. Add mushrooms mixture and parsley; toss well.

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