This is often the time of year where things like healthy eating get pushed aside, but this week's recipe is quick, easy to prepare, and delicious — just right for a home-cooked meal on a busy weeknight! It has become one of our recipe rotation staples that I always call on during busy times of the year.
Let's get started!
Take some time for self-care this weekend. The end of the year will be here before you know it. Until next time, bon appetit!
Mushroom Fettuccine with Parmesan
8 oz baby portabella mushrooms, sliced
4 cloves garlic
1 large red onion
salt and pepper, to taste
2 tsp dried sage
1/2 c low sodium beef broth
4 tbsp plain Greek yogurt (or sour cream)
12 oz fettuccine
1-2 tsp lemon juice
grated Parmesan cheese
Bring a large pot of salted water to boil; when water comes to a rolling boil, add pasta and cook approx. 10 minutes, until al dente.. Peel and finely chop red onion and garlic.
Heat 1 tbsp olive oil in large skillet over medium heat; add onion and season with salt and pepper. Cook about 5 minutes, until softened. Add garlic and mushrooms; season again with salt and pepper. Cook until mushrooms are golden brown. Then, add sage and beef broth; cook 3-5 minutes until slightly reduced. Add the Greek yogurt and stir to combine; cook for an additional 3 minutes until cream sauce forms. Drain pasta and add it to the pan. Add lemon juice and toss to combine all.
with the hashtag #SSovenlovin. I can’t wait to see what you cooked.