Creamy Mushroom Fettuccine
with Sun-Dried Tomatoes- Gluten
- Lait
Nothing says comfort and indulgence like a rich creamy pasta! From the earthy sauteed thyme mushrooms to the tang of the sundried tomatoes, these flavours are carried through in the lush sour cream sauce. Wilted spinach and reserved pasta water help lighten this soon to be dinner classic.
Ingrédients
454 g
Champignons cremini
10 g
Ail
1 pièce(s)
Concentré de bouillon de légumes
227 g
Fettuccini
(Contient: Gluten)
28 g
Tomates séchées au soleil
10 g
Thym
¼ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
113 g
Bébés épinards
6 cs
Crème sure
(Contient: Lait)
Pas inclus dans votre livraison
Huile*
Ustensiles
Instructions
Wash and dry all produce.* Thinly slice the mushrooms. Mince or grate the garlic. Roughly chop the sun-dried tomatoes. Strip 1 tbsp thyme leaves from the sprigs. Bring a medium pot of salted water to a boil.
Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the mushrooms. Cook, stirring occasionally, until the mushrooms are golden-brown, 7-8 min. Reduce the heat to medium, then add the garlic and thyme. Cook until fragrant, 30 sec.
Meanwhile add the pasta and sun-dried tomatoes to the boiling water. Cook until the noodles are tender, 2-3 min. Reserve 3/4 cup pasta water. Drain the pasta and sun-dried tomatoes.
Add the pasta, reserved pasta water, broth concentrate and spinach to the pan. Toss together until the spinach wilts and the pasta is warmed through, 2-3 min.
Remove the pan from the heat and stir in the sour cream and half the Parmesan. Season with salt and pepper.
Divide the mushroom fettucine between bowls and sprinkle with remaining Parmesan.
