Fettuccine with Creamy Mushroom Ragu

This deliciously creamy Fettuccine with Creamy Mushroom Ragu recipe will be a hit at your next special occasion or weeknight meal. Easy to make and perfectly creamy it features Almond Breeze® Unsweeted Original adding a creamy sauce that is dairy-free.

Fettuccine with Creamy Mushroom Ragu

Ingredients

• 12 oz (375 g) fettuccini
• 2 tbsp (30 mL) olive oil
• 2 shallots, finely chopped
• 2 cloves garlic, minced
• 1 lb (500 g) mixed mushrooms, sliced
• 1 tbsp (15 mL) chopped fresh rosemary
• 1/4 tsp (1 mL) each salt and freshly ground pepper
• 1 cup (250 mL) Almond Breeze® Unsweetened Original
• 1 tbsp (15 mL) lemon juice
• 1 tsp (5 mL) finely grated lemon zest
• 1/4 cup (60 mL) finely chopped fresh parsley

Directions

1. Cook fettuccini according to package directions; drain, reserving 1/3 cup (75 mL) pasta water

2. Meanwhile, in large skillet, heat oil over medium-high heat; cook shallots and garlic for 2 minutes. Add mushrooms, rosemary, salt and pepper; cook for 6 to 8 minutes or until mushrooms are tender. Transfer half of the mushrooms to blender along with Almond Breeze, lemon juice and lemon zest; purée until smooth.
3. Stir mushroom purée into skillet with sliced mushrooms until combined; cook for 2 or 3 minutes or until heated through.
4. Add pasta and pasta water to skillet; cook for 2 minutes or until pasta is evenly coated and liquid has evaporated slightly. Divide evenly among 4 plates; garnish with parsley.

Yields: 4 servings

Nutritional Analysis Per Serving

Per 1/4 recipe: Calories 470, Fat 9g , Cholesterol 0mg, Sodium 210mg, Carbohydrate 78g, Fibre 5g, Sugars 8g, Protein 18g

Print

Fettuccine with Creamy Mushroom Ragu

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

A delicious and creamy Mushroom Ragu for Fettuccine - an easy meal for any night of the week.

Course: Main

Servings: 4 servings

Author: Almond Breeze

Ingredients

• 12 oz 375 g fettuccini
• 2 tbsp 30 mL olive oil
• 2 shallots finely chopped
• 2 garlic cloves minced
• 1 lb 500 g mixed mushrooms, sliced
• 1 tbsp 15 mL chopped fresh rosemary
• 1/4 tsp 1 mL each salt and freshly ground pepper
• 1 cup 250 mL Almond Breeze® Unsweetened Original
• 1 tbsp 15 mL lemon juice
• 1 tsp 5 mL finely grated lemon zest
• 1/4 cup 60 mL finely chopped fresh parsley

Instructions

1. Cook fettuccini according to package directions; drain, reserving 1/3 cup (75 mL) pasta water
2. Meanwhile, in large skillet, heat oil over medium-high heat; cook shallots and garlic for 2 minutes. Add mushrooms, rosemary, salt and pepper; cook for 6 to 8 minutes or until mushrooms are tender. Transfer half of the mushrooms to blender along with Almond Breeze, lemon juice and lemon zest; purée until smooth.
3. Stir mushroom purée into skillet with sliced mushrooms until combined; cook for 2 or 3 minutes or until heated through.
4. Add pasta and pasta water to skillet; cook for 2 minutes or until pasta is evenly coated and liquid has evaporated slightly. Divide evenly among 4 plates; garnish with parsley.

For more information and more fantastic recipes visit www.almondbreeze.ca