Date Night Mushroom Fettuccine Alfredo
A luscious, creamy mushroom fettuccine Alfredo made fast with pressure cooking, perfect for a cozy and elegant dinner at home.
Equipment
- 1 Skillet large
Ingredients
Main Ingredients
- 8 oz Cremini mushrooms sliced
- 2 cloves Garlic minced
- 1 tablespoon Olive oil extra virgin
- 3 tablespoon Unsalted butter
- 2 tablespoon All-purpose flour unbleached
- 2 tablespoon White wine or white wine vinegar
- 1 cup Vegetable broth
- 1 cup Skim milk fat-free
- 1 cup Parmesan cheese freshly shredded
- 0.5 teaspoon Fresh thyme leaves
- 0.5 teaspoon Fresh oregano roughly minced
- Salt to taste
- Black pepper to taste
Instructions
Instructions
- Cook fettuccine pasta in boiling water until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add mushrooms and cook for 6–8 minutes until golden.
- Add minced garlic and sauté for 2 minutes until fragrant. Do not burn.
- Reduce heat and stir in the butter. Once melted, sprinkle in the flour and stir continuously for 1–2 minutes to form a roux.
- Slowly add the white wine and let it cook off about 1 minute.
- Whisk in the vegetable broth and milk gradually, stirring until the sauce thickens, about 5–7 minutes.
- Stir in the parmesan cheese until fully melted and smooth.
- Add the cooked pasta to the sauce and toss gently to coat. Heat through 1–2 minutes and serve warm.
Notes
Sprinkle with extra parmesan and herbs before serving for an elegant finish. Great for leftover lunches too.