Fettuccine, those narrow ribbons of pasta, knows so many more interesting people than the heavy, antiquated Alfredo. Simple, and yet substantial, fettuccine is a perfect companion for this light, healthy, and still creamy mushroom sauce. Add perkiness — sprinkle it with a lemon-parsley gremolata for a spike of zesty flavor.
Fettuccine with Creamy Mushroom Sauce Recipe
3 T unsalted butter
2 cloves garlic, minced
1 lb white or cremini mushrooms, washed, dried, stems trimmed, and sliced
1 bunch scallions, thinly sliced
1/4 cup dry white wine
1/4 cup low-salt chicken broth
2/3 cup unsweetened coconut milk
( I hear you!) Why do I need a Gremolata?
You don’t need a gremolata, but you’ll surely want one. As a condiment typically found sprinkled on Osso Buco, the combination of lemon zest, minced parsley, and often garlic can add a boost of flavor to the final product. Think of it as a brightener, or the icing on the cake. Here, because there is garlic in the sauce, to keep it light this gremolata skips garlic.
1/2 cup Italian (flat leafed) parsley, stems discarded, leaves minced
zest of one lemon
scant 1/8 tsp pepper
1/4 tsp salt
1 lb fettucine
Note: for a lemony flavor boost and a beautiful pasta that retains its shape after cooking, look for artisan fettuccine, like the Lemon Basil Fettuccine from Pappardelle’s.
Prepare pasta al dente, according to package directions. Drain and drizzle with olive oil, tossing to prevent sticking. Cover and set aside.
Combine parsley and lemon zest for gremolata in small bowl. Add salt and pepper, stirring to incorporate.
In large, heavy skillet, melt butter over medium heat. Add garlic, stirring for 30 seconds while it releases its essence.
Add mushrooms and brown, stirring occasionally, until they release juices, and then are reabsorbed. Add scallions to skillet, stirring, for 1 minute.
Add wine to skillet and bring liquid to boil. Reduce by half. Add chicken broth and coconut milk, stirring to combine. Lower heat and keep on simmer until sauce thickens enough to coat the back of a spoon, about 5-8 minutes. Salt and pepper to taste.
Toss mushroom sauce with fettuccine and serve in warmed, shallow bowls. Sprinkle with lemon-parsley gremolata.
Wine educator Stephanie Davis says Chardonnay, not too overly oaked, is a great choice for this recipe because of the dynamic between the tanginess and creaminess. The wine used in the sauce and the lemon in the gremolata will compliment the Chardonnay’s fresh acidity and citrus notes. Your favorite Chardonnay may be the cat’s meow, but if you’re interested in stepping out of your comfort zone, she suggests giving Veni, Vidi, Vici Bulgarian Chardonnay by Vini Wines a try. $10/bottle.
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Award-winning author Emily Kemme writes about human nature, illuminating the everyday in a way that highlights its brilliance. Follow her on her blog, Feeding the Famished, https://www.facebook.com/EmilyKemme, or on Twitter @EmFeedsYou . Life inspired. Vodka tempered.