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1. Fettuccine with Mushrooms and Cream

Book Description

Healthful, nutritious, and most of all, delicious: with 155 mouthwatering recipes, Good Housekeeping shows you how easy it can be to put a meat-free meal on the table that everyone in the family will love. More and more people are going vegetarian—but how can you create a balanced, nourishing dinner without meat that also whets the family’s appetite? Good Housekeeping has the tasty answers, with expert advice from a recognized nutritionist on all the basics.

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Vegetarian Meals: Good Housekeeping Favorite Recipes

Authors: The Editors of Good Housekeeping

Date: May 2006

ISBN: 1588165167

Publisher: Hearst

Hardcover

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Don’t go out for pasta when you can whip up a hearty dish in your own kitchen. Sun—dried tomatoes and Marsala wine perk up this fettuccine and mushroom toss.

PREP: 15 minutes
COOK: 18 minutes
Makes 4 main-dish servings

• 2 packages (9 ounces each) refrigerated fettuccine pasta

• 1 tablespoon olive oil

• 1 small shallot, finely chopped (2 tablespoons)

• 8 ounces shiltake mushrooms, stems removed, and caps thinly sliced

• 8 ounces white mushrooms, trimmed and thinly sliced

• 1/2 teaspoon salt

• 1/4 cup Marsala wine

• 1 1/2 cups vegetable broth

• 1/3 cup heavy or whipping cream

• 1 cup loosely packed fresh basil or parsley leaves, chopped

• 1/4 cup sun-dried tomatoes in olive oil, sliced

1. In large saucepot, cook pasta as label directs.

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high heat until hot. Add shallot and cook, stirring occasionally, 1 minute.

3. Add mushrooms and salt and cook, stirring occasionally, until tender and golden, 10 to 12 minutes.

4. Stir in the wine. Heat to boiling over medium-high heat and cook 1 minute.

5. Add the broth and cream; heat to boiling and cook, stirring, 3 minutes.

6. Drain fettuccine and return to saucepot. Add mushroom mixture, basil, and sun-dried tomatoes and cook over medium heat, tossing until evenly coated, 1 minute.

Each serving: A bout 560 calories, 2Og protein, 83g carbohydrate, 18g total fat (7 saturated), 158mg cholesterol, 815mg sodium.

More From This Book:

1. Fettuccine with Mushrooms and Cream

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