Pasta with Mushroom Cream Sauce

The sauce for this pasta is extremely easy and budget friendly.  It contains easy to remember measurements and can be on the table in less than 30 minutes from beginning to end, unless you make your own fettuccine (in which case it will take a little longer).

In the springtime, I would add a pound of chopped asparagus into the pot with the mushrooms, but since it's October and definitely not asparagus season, I left it out, and it was just as good with only the mushrooms, along with a side of roasted green beans tossed with garlic and olive oil.  Oh, and crusty bread smeared with roasted garlic (yum!).

Put your pot of water for the pasta on the stove top to boil when you begin the sauce.  Just before you stir in the cream for the sauce, add the fresh pasta to the pasta pot (fresh fettuccine only takes about 3 minutes to cook), and everything will be done at the same time.

Pasta with Mushroom Cream Sauce
serves 4

• 1 small leek, thinly sliced and rinsed
• 2 garlic cloves, minced
• 1 Tbs butter
• 2 Tbs olive oil
• 1 lb portobello or cremini mushrooms, wiped clean and roughly chopped
• 1 Tbs fresh rosemary leaves, minced
• 1 c dry white wine, such as Chardonnay
• 1/2 tsp sea salt
• freshly ground black pepper, to taste
• 1 Tbs fresh flat leaf parsley, chopped
• 1 c whipping cream
• 1 Tbs flour
• 9 oz fresh fettuccine pasta (homemade or refrigerated)
• More fresh, chopped parsley, if desired

In a dutch oven or heavy skillet, heat butter over medium heat.  Saute leek and garlic for about 2 minutes or until leek is tender.

 Remove and set aside.

(Start your pasta pot now:  bring 2 qts salted water and 1 Tbs olive oil, if desired, to a boil.)

Turn the heat for the dutch oven or heavy skillet to medium high and add 2 Tbs olive oil.  Add mushrooms and rosemary.

Cook, stirring occasionally, 10-15 minutes, or until the mushrooms are tender and the liquid has been absorbed.

Stir in the wine, salt, pepper, and parsley.  Reduce heat to medium, and simmer until the liquid is reduced by about half; 1-2 minutes.  Return the leeks and garlic to the pot.  Stir well.

(Add fresh fettuccine to the pasta pot.  Boil 3 minutes and drain, reserving 1/4 cup pasta water*.)

Stir the flour into the cream and add to the mushroom mixture.  Stir and cook until the mixture reaches a boil. Stir and cook for 1 more minute. *If you prefer a thinner sauce, stir a few tablespoons of the pasta water into the sauce until it reaches the desired consistency.

Serve mushroom sauce over hot fettuccine.  Top with additional chopped fresh parsley, if desired.