Whole Wheat Fettuccine with Mushrooms
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
Servings: 8
RECIPE INGREDIENTS
- 2 cloves garlic, peeled
- 3 tbsp fresh thyme leaves
- 1/2 cup walnut pieces
- 2 tbsp Filippo Berio Extra Virgin Olive Oil
- 1 lb mixed mushrooms, such as shiitake, crimini, and portobello
- 1/2 cup dry red wine
- 1 tsp Filippo Berio Balsamic Vinegar
- Salt and freshly ground pepper
- 1 lb whole wheat fettuccine
- Grated Pecorino cheese
RECIPE DIRECTIONS
- Mince garlic and thyme together; set aside.
- Heat large nonstick sauté pan over medium heat; toast walnuts, stirring often with wooden spoon, for 2 minutes or just until fragrant. Transfer nuts to small dish.
- Heat oil in same pan; cook garlic and thyme for 1 minute. Stir in mushrooms; cook for about 5 minutes or until they release juices, then start to look dry. Increase heat to high; stir in wine and vinegar. Cook for 1 minute; reduce heat, stir in salt and pepper to taste. Remove from heat; keep warm.
- In large pot of boiling salted water, cook fettuccine as directed on package. Drain, reserving 1/4 cup cooking water. Add fettuccine and cooking water to pan along with reserved mushrooms; cook, stirring, over medium heat until heated through. Transfer to serving platter; sprinkle with walnuts. Pass cheese on the side.
Tip: If desired, you can substitute fettuccine made with semolina flour instead of whole wheat.
Recipe provided by Chef Mary Ann Esposito