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Prep time
15 minutes
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Cook time
20 minutes
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Serves
4
Author Notes
I love mushrooms combined with a traditional alfredo sauce - it makes for a much earthier dish. —Erin Jeanne McDowell
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Ingredients
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1
pound fettucine (I used whole wheat) (454 g)
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3 tablespoons
butter (42 g)
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1/2
onion, minced (110 g)
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2
cups mushrooms, thinly sliced (150 g)
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3
cloves garlic, minced (15 g)
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generous splash of white wine
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1
cup heavy cream (235 g)
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1
cup grated Parmesan (112 g)
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1
cup peas (150 g)
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salt and lots of fresh ground pepper, to taste
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fresh chopped parsley, to taste
Directions
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Cook the pasta in a large pot of salted boiling water until tender, about 7-9 minutes. Drain and reserve.
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In a large saute pan, melt the butter over medium heat. Add the onion and mushrooms and saute until tender, about 4-5 minutes.
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Add the garlic and cook until fragrant, about 1 minute. Add the wine and reduce completely, about 2 minutes.
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Add the cream and bring to a simmer. Stir in the Parmesan and peas. Season the sauce with salt and pepper.
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Add the cooked pasta and toss to coat. Garnish with parsley and more cheese, if you like.
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