Mushroom and Sage Fettucini

This quick dish serves four and will warm up any evening. The sage makes this dish a showstopper when paired seasonal mushrooms your guests will request it again. Open a bottle of hearty Italian red wine and serve a simple dish of grilled fennel or broccolini as your second course and you have a meat free winner.

While an ample amount of water is heating to a boil, and your skillet is heating up coarsely chop 10 large cleaned sage leaves and slice about a pound of mushrooms. Then warm 2/3 a stick of butter or vegan margarin on medium heat. Toss in 10 the sage and mushrooms.

The water may have now begun to boil, toss a tablespoon, of course, ground salt and one peeled garlic clove into the water.

While occasionally stirring your skillet of sage and mushroom shred 3/4 cup of Parmesan cheese and set aside to complete the sauce and garnish the pasta after it is plated.

While the mushrooms are cooking to a golden brown, turn down the heat and add the pasta to the water and cook until al dente about 7 minutes or 3 minutes if fresh.

Once the pasta is done, reserve a 1/2 cup of pasta water, drain the pasta, and add to the frying pan with the mushrooms and for more sauce add as much of the reserved pasta water as needed. Toss.

Add 1/2 cup shredded Parmesan cheese to mixture. Serve warm with additional cheese on the side. Serve immediately while still warm.

Photo by eaters collective