Mushroom and Fettuccine with Red Pepper Flakes
8 oz. dry fettuccine
3 Tbsp. unsalted butter
1 Tbsp. olive oil
2 tsp. minced garlic
1/2 to 1 tsp. red pepper flakes
1 1/2 lb. sliced cremini mushrooms
1/2 c. dry red or white wine
1/2 c. grated Parmesan
Salt to taste
Chopped fresh parsley
Cook pasta in a large pot of boiling salted water according to package directions. Drain pasta reserving 1/2 to 1 cup of the pasta water; set aside.
Heat butter and oil in a sauté pan over medium-high. When bubbles subside add garlic and pepper flakes; cook 1 minute. Stir in mushrooms, reduce heat, and cook until they release their liquid and it’s nearly evaporated, about 20 minutes.
Deglaze pan with wine, simmering until nearly evaporated.
Add fettuccine to pan and stir in pasta water, 1/4 cup at a time, until it loosely coats pasta.
Off heat, toss pasta with Parmesan and season with salt. Garnish each serving with chopped parsley.
Recipe from Cuisine at Home
Nutrition information per serving:
Total fat 18g
Saturated fat 8g
Dietary fiber 5g