Post by barb43 on Jan 23, 2022 4:05:42 GMT
Creamy Roasted Garlic and Mushroom Fettuccine
Ingredients:
1-2 Tbsp Olive Oil
8 oz thinly sliced Cremini Mushrooms
Handful of matchstick carrots (use an amount that suits you)
1/3 cup white cooking wine
1/3 cup low sodium vegetable broth
4 oz dried whole wheat fettuccine
1 tsp jarred chopped garlic
1-1/2 Tbsp plain Greek yogurt
3-4 shallots, thinly sliced white & green portions
Salt & Pepper to suit your taste
Shaved Parmesan or Romano cheese
Instructions:
1. For sauce, in a 12-inch skillet heat oil over medium-high. Add mushrooms, and matchstick carrots; cook 5 to 7 minutes or until tender, stirring occasionally. Stir in wine and broth. Bring to boiling; reduce heat. Simmer, uncovered, 7 to 10 minutes or until sauce is reduced by one-third.
2. Meanwhile, cook fettuccine according to directions and drain. Set aside till ready to add to the mushroom sauce.
3. Add garlic and stir into the mushroom and carrot sauce. Stir in the plain Greek yogurt, the cooked fettuccine, and the shallots. *If there is not enough sauce to stir into the amount of fettuccine, add an additional 1/4-cup white cooking wine and an additional 1 Tbsp of plain Greek yogurt.* Mix well and you should have enough sauce at this point to lightly coat all of the fettuccine. Serve with a savory, hard white cheese.
The above amount of ingredients will provide 2 ample servings. If you want enough to serve 4, double the amount of ingredients and follow the same instructions.
Ingredients:
1-2 Tbsp Olive Oil
8 oz thinly sliced Cremini Mushrooms
Handful of matchstick carrots (use an amount that suits you)
1/3 cup white cooking wine
1/3 cup low sodium vegetable broth
4 oz dried whole wheat fettuccine
1 tsp jarred chopped garlic
1-1/2 Tbsp plain Greek yogurt
3-4 shallots, thinly sliced white & green portions
Salt & Pepper to suit your taste
Shaved Parmesan or Romano cheese
Instructions:
1. For sauce, in a 12-inch skillet heat oil over medium-high. Add mushrooms, and matchstick carrots; cook 5 to 7 minutes or until tender, stirring occasionally. Stir in wine and broth. Bring to boiling; reduce heat. Simmer, uncovered, 7 to 10 minutes or until sauce is reduced by one-third.
2. Meanwhile, cook fettuccine according to directions and drain. Set aside till ready to add to the mushroom sauce.
3. Add garlic and stir into the mushroom and carrot sauce. Stir in the plain Greek yogurt, the cooked fettuccine, and the shallots. *If there is not enough sauce to stir into the amount of fettuccine, add an additional 1/4-cup white cooking wine and an additional 1 Tbsp of plain Greek yogurt.* Mix well and you should have enough sauce at this point to lightly coat all of the fettuccine. Serve with a savory, hard white cheese.
The above amount of ingredients will provide 2 ample servings. If you want enough to serve 4, double the amount of ingredients and follow the same instructions.