Fettuccine with Creamy Mushroom Sauce Is Just So Enchanting

Fettuccine with Creamy Mushroom Sauce is an unapologetically gooey vegetarian pasta dish which can be altered depending on your taste.

Ingredients :-

• 3 cups fettuccine
• 2 tbsp olive oil
• ½ cup chopped shallot
• 1 ½ tsp chopped fresh thyme or 3/4 tsp dried
• ¾ tsp salt
• 1 cup vegetable broth or chicken broth
• ⅓ cup light cream
• 2 tbsp chopped garlic
• 2 tbsp brandy or dry sherry
• 1 ½ pounds mixed mushrooms, sliced
• ½ tsp freshly ground pepper
• 3 tbsp all-purpose flour
• ½ cup chopped shallot
• ½ cup grated Parmesan cheese, divided

Method :-

• Bring a saucepan to a boil and cook pasta according to package instructions. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the saucepan.
• Heat oil in a frying pan over medium flame. Add shallot, garlic, thyme, salt and pepper and cook until light brown for about 3 minutes. Add mushrooms and cook until the liquid has evaporated for about 10 minutes.
• Stir in brandy (or sherry) and cook until the liquid has evaporated. Sprinkle flour over the mushroom mixture and stir to coat. Pour in broth and bring it to a boil while stirring gently. Simmer until thickened and then remove from heat. Add cream and 1/4 cup Parmesan.
• Mix the mushroom sauce into the drained pasta. Add some of the reserved pasta-cooking liquid to get the desired consistency. Garnish with the remaining 1/4 cup Parmesan and serve immediately.