Whole Wheat Fettuccine with Mushroom Cream Sauce
Whole wheat pasta has a slightly different flavor and texture than regular pasta, and it pairs well with the earthy flavor of mushrooms.
INGREDIENTS | SERVES 6–8
Water, as needed
1 pound whole wheat fettuccine
2 tablespoons butter, or vegan margarine, such as Earth Balance
1 cup mushrooms, sliced (try button, shiitake, oyster, or portobello)
2 cloves garlic, minced
1 tablespoon all-purpose flour
1¼ cups milk, or unsweetened soymilk
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
Salt and pepper, to taste
Fill the pressure cooker with enough water to cover the pasta. Bring the water to a boil. Add the pasta. Lock the lid into place and bring to high pressure; maintain pressure for 7 minutes. Use the natural-release method to release the pressure and then remove the lid. Set the pasta aside.
Melt 1 tablespoon of the butter in a sauté pan, then add the mushrooms and garlic. Sauté until the mushrooms are soft, about 4 minutes. Remove from the pan and set aside.
Melt the second tablespoon of butter, then stir in the flour and cook for about 1 minute to make a roux. Gradually stir in the milk, stirring continuously until smooth.
Add the cooked mushrooms, parsley, lemon juice, salt, and pepper and cook for 1–2 minutes.
Pour the sauce over warm pasta and serve immediately.
Calories: 420 | Fat: 6g | Protein: 27g | Sodium: 45mg | Carbohydrates: 76g | Fiber: 15g