Comfort food. Nothing is better than a warm meal that fills you up and makes you feel at home. In our opinion, pasta is the reigning champion of comfort. A delicious, filling staple that can be dressed up, dressed down and made in to whatever you crave.
This recipe not only brings that warm feeling, but a perfect pairing for Pinot Noir. Mushrooms are often cited as a great match for Pinot as their earthy flavor aligns with the earthy notes present in many Pinots. The creamy flavors of this pasta also round out Pinot Noir’s red fruit offering and balanced acids. Maybe the best part? You can make this dish in under half an hour!
Grab a bottle of our Pinot Noir and make this crowd-pleasing pasta again and again this fall and winter. Also, look our for our Majestic Pinot Noir in a store near you!
Prep time: 10 minutes | Cook time: 12 minutes | Serves: 2
Ingredients:
- 6oz fettuccine
- 2 tbsp unsalted butter
- 1/2 tbsp olive oil
- 10 oz mushrooms
- 2 garlic cloves
- 1/2 cup white wine
- 1/2 cup chicken broth/stock
- 3/4 cup cream
- 1/3 cup parmesan
- 1/2 tsp salt and pepper
- Extra parmesan (for serving)
- Parsley, roughly chopped (optional)
Instructions:
- Cook pasta in salted water for 1 minute less than time per packet (start this mid–mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.
- Melt butter and heat oil in a large skillet over high heat.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When pretty golden (about 4 – 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
- Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
- Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
- Transfer pasta into sauce, toss for 1 – 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water
- Garnish with parsley and serve immediately with extra parmesan!
Notes
Pasta: Flat wide pastas are best for creamy sauces like this but any pasta will work just fine,short, long, normal or fancy. Use dried not fresh pasta.
Oil and Butter: Using a combo prevents butter burning and makes it easier to make mushrooms golden
Cream: Recipe will work with light, but obviously lacks the same amount of richness! ? Tosspasta at end with splash of pasta cooking water – the extra starch in the water will help makethe sauce thick like using full fat cream.
Parmesan: Either finely grate your own, or buy the finely shredded parmesan (the short very thin strands) Do not use store bought sandy parmesan or shaved, they will not melt.
Nutrition and Calories: We don’t know…It’s a lot. Have a salad for dinner tomorrow!
Recipe courtesy of RecipeTin Eats
