Fettuccine with mushrooms and sun dried tomatoes in cream sauce

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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

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