Homemade Fettucine with Mushrooms and Sundried Tomatoes
This savory pasta dish is vegetarian but the mushrooms and sundried tomatoes make it taste like a meaty homemade fettucine. Umami rich!
Equipment
- pasta maker
Ingredients
- 1 lb homemade pasta see recipe
- 1 tbsp butter
- 1/2 cup finely chopped onion
- 1 tsp salt
- 1/4 tsp fresh ground black pepper
- 16 oz sliced cremini mushrooms
- 1/4 cup sundried tomatoes drained and dried if in oil, I like the sun ripened ones without oil in the produce section
- 1/4 cup dry white wine
- 2/3 cup heavy cream
- 1/2 cup grated fresh parmesan cheese
Instructions
- Melt butter in a large skillet over medium high heat. Add onion and cook until translucent. Add salt, pepper, tomatoes and mushrooms. Cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Meanwhile bring water to boil in a saucepan big enough that the pasta has plenty of room to move around. Once boiling add pasta and turn heat to medium high and cook for 5 minutes. Drain. Add wine to mushroom mixture and cook 2 minutes. Remove from heat and add cooked pasta tossing with cream and cheese to coat. Serve in a large pasta bowl with side salad or roasted broccolini as shown.
