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Recipe by Eileen Goltz

Fettuccine Pasta Morello

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Fettuccine Pasta Morello
Dairy Dairy
Easy Easy
4 Servings
Allergens

Contains

- Gluten - Dairy - Wheat
30 Minutes
Diets
- Vegetarian - Pescatarian - No Refined Sugar

Skip the restaurant and prepare this easy and very satisfying fettucine alfredo with mushrooms for dinner at home.

Ingredients

Main ingredients

  • 10 ounces Tuscanini Fettuccine noodles

  • 2 ounces grated Parmesan cheese

  • 2 ounces butter

  • 1 cup heavy cream

  • 1 teaspoon chopped garlic or 1 cube Gefen Frozen Garlic

  • 1 tablespoon chopped parsley, checked or bug-free  

  • 2 ounces chopped mushrooms

  • 1 ounce morels (dried) or 5 ounces (fresh)

  • salt

  • pepper

  • thyme, to taste

Directions

Prepare the Fettuccine

1.

Boil the noodles in salt water. Add a little oil (no lid). Boil vigorously about six to eight minutes. Do not overcook.

2.

Rinse off in warm water. Strain and set aside.

3.

In a saute pan, saute the onion, garlic, mushrooms and morels in the butter.

4.

Add the noodles and cream and cook, stirring occasionally, for four minutes.

5.

Add the parsley, mushrooms, salt, pepper and thyme. Mix to combine.

6.

Add the cheese, stir for one minute, and serve.

Recipe tags

Alfredo sauce cream sauce fettuccini alfredo fettucine fettucini heavy cream mushrooms noodles Parmesan cheese pasta quick-and-easy rich Shavuos Shavuot simple suppers super easy
Fettuccine Pasta Morello

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