Fettuccine With Creamy Mushroom and Green Peppercorn Sauce

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the oil in a big saucepan over medium heat; add in shallots; cook 5 minutes or until softened.
  • Add in the mushrooms; cook 2 minutes to soften.
  • Sprinkle the flour over the shallots/mushroom mixture, cook/stir for 1 minute to remove the raw taste from the flour.
  • Decrease heat to low; slowly add the milk, stirring constantly to thicken.
  • Add in the peppercorns and salt to taste; simmer 5 minutes to allow the flavors to blend.
  • Keep warm over very low heat.
  • Cook the fettuccine in a big pot of salted boiling water, stirring occasionally, until it is al dente.
  • When the pasta is cooked, drain and place in a shallow serving bowl.
  • Add the sauce; toss lightly to combine, and serve immediately.
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