Creamy Mushroom & Sun-Dried Tomato Fettuccine
Rich, velvety sauce with earthy mushrooms and sweet sun-dried tomatoes, topped with fresh parsley and Parmesan. Easily one of my favorite dishes to make when I'm craving Italian.
Ingredients:
• 0.5 lb fettuccine (or your preferred pasta shape)
• 2 shallots, finely chopped
• 1/2 cup grated Parmesan cheese
• 3 tbsp olive oil
• 6-8 white mushrooms, cleaned and diced
• 2 tbsp diced sun-dried tomatoes
• 2 tbsp unsalted butter
• 1 tsp fresh thyme
• 1/4 cup white wine
• 2 cloves garlic, minced
• 1 1/2 cups heavy cream
• Salt and freshly ground black pepper, to taste
For Serving:
• 2 tbsp chopped fresh parsley
• Additional grated Parmesan cheese
• Freshly ground black pepper
Instructions:
1. Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain, reserving 1 cup of pasta water.
2. In a large skillet, heat the olive oil over medium-high heat. Sauté the shallots until translucent.
3. Add the mushrooms and cook until they release their moisture and it evaporates. Then add the white wine and thyme.
4. Stir in the butter and minced garlic, cooking until the butter is fully melted.
5. Add the sun-dried tomatoes and mix well.
6. Pour in the heavy cream, season with salt and black pepper, and let it simmer for about 4 minutes. Then stir in the grated Parmesan cheese.
7. Add the al dente fettuccine to the skillet. Toss to combine, gradually adding the reserved pasta water to achieve a creamy consistency.
8. Continue cooking for an additional 3 minutes, ensuring the pasta is well-coated.
9. Serve hot, garnished with freshly chopped parsley and extra Parmesan cheese.
Enjoy!