Fettuccine with mushrooms and sun dried tomatoes in cream sauce
Fettuccine with mushrooms and sun dried tomatoes in cream sauce
Servings: 3 servings
Ingredients
- 8 oz sliced mushrooms
- 3 oz sun dried tomato sliced
- 3 tsp chopped garlic
- 2 cups chicken broth
- 1 1/2 cups 2% milk
- 1/2 cup parmesan grated
- 1/3 cup fresh basil chiffoned
- 350 g fettuccine
- 1 1/2 tbsp flour
- 1/4 cup white wine
- 1 tbsp butter
- olive oil for sauteeing
Instructions
- Heat the olive in large pan til sizzling.
- Add the mushrooms and tomatoes and sautee on medium high for 5 minutes until the mushrooms darken and the tomatoes soften. Add the garlic and continue sauteeing and another 3-4 minutes.
- Remove the tomatoes and mushrooms from the pan and set aside. Turn the heat to high and deglaze the pan with the wine. scrape the pan while the wine simmers- about 2 minutes. Melt the butter into the wine, then stir in the flour to form a roux
- Add the broth and vegetables back to the pan, stir to combine and dissolve the roux. Bring it to a boil then reduce and simmer, covered, for 5 minutes.
- Turn the heat to low, stir in the milk and parmesan, cover and leave to simmer on low.
- Cook the fettuccine to al dente, drain it then add the pasta to the sauce with the basil. Toss to combine and serve with fresh cracked pepper
