Mushroom Fettuccine Recipe
mushroom conserva | roasted ricotta salata (V)
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Ingredients
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Pasta and Sauce
Method
Cooking Instructions
- 1
Cook the Fettuccine
Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Mushroom Sauce
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- 3
- 4
Deglaze the Pan
Pour in the white wine and cook for 2-3 minutes until reduced by half.
- 5
Add Broth and Season
Stir in the vegetable broth and fresh thyme. Season with salt and black pepper. Let it simmer for about 5 minutes.
- 6
Combine with Fettuccine
Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. If the sauce is too thick, you can add a little more vegetable broth.
- 7
Serve
Serve hot, garnished with grated Parmesan cheese if desired.
