Recipe Station

The trick to Alfredo sauce is that you have to make sure it is 100 percent cooled down, before you throw it in the fridge overnight. When you are ready to enjoy this the next day, gradually heat it up in a nice sauce pan and do not scorch it.

Let's Get Baking…

The Ingredients To Gather:

• 12 ounces whole-wheat fettuccine
• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped shallot
• 2 tablespoons chopped garlic
• 1 1/2 teaspoons chopped fresh thyme
• 1/2 teaspoon freshly ground pepper
• 1 1/2 pounds mixed mushrooms, sliced
• 2 tablespoons brandy or dry sherry
• 3 tablespoons all-purpose flour
• 1 cup vegetable broth or “no-chicken” broth
• 1/3 cup light cream1/2 cup grated Parmesan cheese

The Ingredients To Gather:

1. Bring a large pot of water to a boil.
2. Cook pasta until just tender, 8 to 10 minutes or according to package instructions.
3. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.
4. Meanwhile, heat oil in a large skillet over medium-high heat.
5. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes.
6. Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.
7. Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute.
8. Sprinkle flour over the mushroom mixture and stir to coat. Pour in broth and bring to a boil, stirring constantly.
9. Stir in cream and 1/4 cup Parmesan.
10. Stir the mushroom sauce into the drained pasta.

Finished!

Have You Ever Made This Creamy Pasta Sauce Before? If Sooo Tell Us How It Came Out & How Much You Loved The Recipe.

Happy Baking & Enjoy!

Photo Source: Eating Well