Caramelized Shallot and Mushroom Pasta
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 3 shallots, sliced
- 3 Tbsp olive oil, divided
- 12 oz fettuccine
- 2 (8-oz) pkg sliced baby portobello mushrooms
- 2 cloves garlic, minded
- ¾ cup heavy cream
- ½ tsp salt
- 1½ cups shredded Parmesan cheese, divided
- ½ cup chopped fresh parsley
Instructions
- Cook shallots in 1 Tbsp hot oil a small skillet over medium heat 4 to 5 minutes or until beginning to brown. Reduce heat to low; cook 8 to 10 minutes or until very soft.
- Meanwhile, cook pasta according to package directions, reserving ¾ cup pasta water.
- Cook mushrooms in 2 Tbsp hot oil in a large skillet over medium-high heat 6 to 8 minutes or until lightly browned. Add garlic; cook 1 minute or until fragrant.
- Reduce heat to medium; add cream, ¾ cup pasta water, and salt; cook 5 minutes or until thickened. Stir in 1 cup cheese until melted. Stir in pasta, tossing to coat. Top with shallots and ½ cup cheese. Sprinkle with parsley.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
487
|
487
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 16 | 16 |
| Carb (g) | 52 | 52 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 575 | 575 |
| T. Sugs (g) | 6 | 6 |
| A. Sugs (g) | 0 | 0 |
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