Marinated Mushroom Fettuccini Alfredo
Food photography and recipe creation by Abby Mosler. Find her on Instagram @sweetrindandsalt
Ingredients
1 lb. dry fettuccini pasta
2 tbsp. olive oil (or other sauté oil)
½ yellow onion, diced
1 24 oz. jar Paisley Farm Marinated Mushrooms, drained and roughly chopped (only drain the liquid, do not drain the minced garlic)
¼ cup butter
3 tbsp. flour
½ cup reserved pasta water or chicken broth or vegetable broth
2 cups heavy cream
5 oz. freshly grated parmesan cheese
2 – 3 tsp. dried oregano or Italian seasoning
Salt to taste
Black pepper to taste
Minced fresh parsley for garnish (optional)
Coarsely ground black pepper for garnish (optional)
Instructions
- Fill a large pot with water and bring to a rapid boil. Add a generous pinch of salt and the fettuccini pasta to the boiling water. Cook the pasta according to package directions. When the pasta is done, reserve ½ cup of the pasta water (if using) and set aside. Drain the pasta (do not rinse), set aside, and keep warm.
- Meanwhile, set a large saucepan or deep-sided skillet over medium heat and add the olive oil. When the oil is hot, add the onion and mushrooms. Sprinkle with a few dashes of salt and pepper and stir. Cook, stirring occasionally, until the onions are soft and translucent; about 8 to 10 minutes. Transfer the mushroom and onion mixture to a small bowl and set aside.
- Reduce the heat to medium-low and add the butter. When the butter is melted, whisk in the flour. Cook, whisking constantly, for 3 minutes. Next, add the pasta water or broth and whisk until smooth.
- Add the cream, parmesan cheese, and dried oregano (or Italian seasoning). Whisk until everything is fully combined and smooth. Increase the heat to medium and bring to a simmer, whisking constantly. Simmer for 1 minute. Next, mix in the mushroom and onion mixture. Bring back to a simmer and let cook for 3 to 5 minutes, stirring often. Season with salt and pepper to taste.
- *At this point, you can mix the sauce into the cooked pasta and garnish with minced fresh parsley and coarse ground black pepper (if desired) or serve the sauce alongside the pasta.
- *NOTE: If you are planning to freeze leftovers, it is best to keep the noodles and sauce separate, as the noodles can get mushy when frozen.
