Ingredients
- 8 oz of fresh or store-bought fettuccine (I used spaghetti)
- 1 1/2 Tbsps olive oil, separated (1/2 Tbsp for pasta water and 1 Tbsp for sauce)
- 1 shallot or small onion, chopped
- 3 cloves of garlic, chopped
- 4 oz of fresh mushrooms, chopped
- 1/2 Tbsp of unsalted butter
- 1 Tbsp of AP flour
- 1/4 - 1/2 of a chicken or vegetable bouillon cube or 1/4th cup of chicken/vegetable broth
- 1/2 cup heavy cream
- 2 Tbsp sage
- salt and pepper to taste
Directions
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Bring a large pot of lightly-salted and oiled water to a boil. Add pasta and cook for 8 minutes (2-3 minutes for homemade pasta!), or until al dente. Reserve some of the pasta water to thin out the mushroom sauce later.
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Heat olive oil in a medium skillet or saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Add the butter, and add the flour after the butter melts to form a roux to thicken the sauce. Stir the roux with the sautéed vegetables for 2-3 minutes to cook out the flour taste. (Don’t forget about the boiling water for the pasta! It should be boiling by now!)
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Mix in heavy cream and sage. Cook and stir until thickened. If too thick, use some pasta water (i.e., the leftover water from the cooked pasta) to thin out the sauce a bit. You can either toss the sauce with cooked pasta, and season with salt and pepper to serve, or add salt (I didn’t add any salt) and pepper in the sauce, and serve it atop the pasta