Mushroom Ragu w/ Fettuccine

Ingredients

• Whole wheat pasta

  Dry

  5 oz or 142g

• Vegetable Broth

  From bouillons. Low sodium

  ½ cup or 120g

• Butter

  Unsalted

  1 tbsp or 14g

• Olive oil

  Salad or cooking

  1 ½ tsp or 7g

• Garlic

  Raw

  2 clove or 6g

• Mushrooms

  Portabella, raw

  1 ½ mushroom, whole or 126g

• White wine

  Alcoholic beverage, table

  1 ⅓ fl oz or 40g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Parmesan cheese

  Grated

  2 tbsp or 10g

Directions

1. For the pasta: Bring a large pot of salted water to the boil. Add the fettuccine to the boiling water and cook for 8-10 minutes or until al dente, stirring regularly to ensure the pasta does not stick. Strain the pasta.
2. For the ragu: Heat stock. In a large frying pan, heat the butter and oil over a high heat then add the garlic and cook for 30 seconds. Add the mushrooms and continue to cook for 3 minutes until golden. Add the white wine and continue to cook until the wine has reduced by two thirds, this will take approximately 1-2 minutes. Once the wine has reduced, lower the stove to a medium heat and add the stock to the pan. Let the stock simmer for 5-10 minutes or until it has reduced by half. Season with salt and pepper.
3. To serve: Divide the fettuccine evenly amongst your bowls, then do the same with the mushroom ragu. Top with a squeeze of lemon juice and freshly grated parmesan.