AuthorluvafoodieA healthy, tangy mushroom pasta served to you gracious delight!
1. In a pan: add olive oil, beef stock, Chianti wine, shallot, mushrooms, salt and pepper. Cook for 25 minutes over medium heat.
2. Add to frying pan cream and turn up heat until thickens. Add rosemary.
3. Cook fettuccine in boiling water until al dente and drain. Set aside.
4. In bowl mix pasta with Chianti sauce and top with Parmesan cheese.
(Optional) Garnish with rosemary.
Ingredients
Directions
1. In a pan: add olive oil, beef stock, Chianti wine, shallot, mushrooms, salt and pepper. Cook for 25 minutes over medium heat.
2. Add to frying pan cream and turn up heat until thickens. Add rosemary.
3. Cook fettuccine in boiling water until al dente and drain. Set aside.
4. In bowl mix pasta with Chianti sauce and top with Parmesan cheese.
(Optional) Garnish with rosemary.