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Pasta
Spinach Fettuccine with Wild Mushroom Cream Sauce
Servings: 2 |
Prep: 10 mins |
Cook: 15 mins
Recipe Details
This dish is a staple in Italian trattorie in the fall, as wild mushrooms start to pop up in Alpine forests and other mountainous regions of Italy. Enjoy!
Ingredients
1 Pack (9 oz.) Nuovo Pasta Long Cut Spinach Fettuccine2 Tbsp Unsalted butter
2 Garlic cloves, chopped fine
2 Shallots, chopped fine
1 Cup Shiitake mushrooms, sliced thin (substitute crimini or any other exotic mushrooms)
1 Cup Heavy cream
Salt and cracked black pepper to taste
1 Tbsp Fresh thyme, chopped
2 Tbsp Parmigiano Reggiano, grated
Directions
- Wash and de-stem mushrooms, stack their caps, and slice them thin.
- Place butter, garlic and shallots in a small saucepan and cook over medium-low heat until golden.
- Add mushrooms and cook to evaporate excess moisture.
- Add cream, bring to a simmer, and cook for five more minutes.
- Season with salt, pepper and fresh thyme.
- Cook pasta separately in salted boiling water according to package directions.
- Drain and place on a serving platter.
- Spoon sauce on top and sprinkle with cheese.
Product Used
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Since its inception in 1989, NUOVO's fresh pasta and sauce collection including ravioli, tortellini, gnocchi, sacchetti, and pesto has won numerous awards for its gourmet flavorful varieties. With our internationally recognized certifications, we take the utmost care and pride in producing pasta with traditional passion and contemporary technology. Our state-of-the-art facilities combine hand craftsmanship with advanced automation to produce the gold standard of fresh pasta.