Pasta. A blank canvas waiting to be dressed up in an elegant sauce.
We wanted a big comforting bowl of pasta but not with a typical red sauce or an over used alfredo.
We went with a bold but simple wildly delicious mushroom and wine sauce over spinach fettuccine noodles from our favorite local grocery store.
We also added some chicken for the extra protein. 🙂
Roughly a package of baby bella mushrooms
1 teaspoon of minced garlic
1 small onion – we used a purple onion to make a colorful pasta
some flour – just enough to thicken the sauce
3/4 cups of white wine
2 tablespoons of heavy whipping cream
**salt and pepper to taste**
step one.. begin to cook the onion and mushrooms over medium high heat in your choice of oil just to soften them. If you are adding a protein to the pasta, I would start cooking that before the onions and mushrooms in the same pan. extra flavor. Once the meat is cooked, remove it and set it aside for later.
step two.. lightly sprinkle the flour just enough to dust all of the contents in the pan. You are basically making a roux but not really. Stir the flour and veg around until everything clumbs together.
step three.. add your wine. Let everything simmer for about 5-8 minutes. Just so all of the alcohol cooks out.
During this step i would recommend starting your pasta. If you are using fresh pasta, it only takes about 8 minutes (if that) for it cook if you like it al dente.
step four.. stir in your heavy whipping cream and let every thing simmer for another 5 minutes.
step five.. you’re done. serve it. eat it. enjoy it. 🙂
Until next time!