Mushroom Ragu with 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 ¼ fl oz or 37g

• Lemon juice

  Raw

  ½ lemon yields or 24g

• Parmesan cheese

  Shredded

  2 tbsp or 10g

Directions

1. Bring a large pot of salted water to a boil. Add the fettuccine and cook for 8-10 minutes or until al dente, stirring regularly to prevent sticking. Drain the pasta.
2. In a large frying pan, heat the butter and olive oil over high heat. Add the garlic and cook for 30 seconds. Add the mushrooms and cook for 3 minutes until golden. Pour in the white wine and cook until reduced by two-thirds, about 1-2 minutes. Reduce the heat to medium and add the vegetable broth, simmering for 5-10 minutes until reduced by half. Season with salt and pepper.
3. Divide the fettuccine among bowls, top with mushroom ragu, a squeeze of lemon juice, and freshly grated Parmesan.

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