Recipe Category: Pasta
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Ingredients
Makes 6 servings
- 1 tablespoon olive oil
- 4 medium shallots, minced
- 12 ounces white mushrooms, lightly rinsed, patted dry and cut into 1/4-inch slices
- 1/4 cup dry sherry
- 1 cup frozen baby peas, thawed Salt and freshly ground black pepper
- 12 ounces fettuccine, broken into thirds
- 3 cups Creamy Cashew Sauce
- 1/2 cup finely chopped roasted unsalted cashews
- 1/4 cup dry unseasoned bread crumbs
- 2 tablespoons minced fresh parsley, for garnish
Method
- In a large skillet, heat the oil over medium heat
- Add the shallots and cook until soft, about 5minutes
- Add the mushrooms and cook until softened, about 4 minutes
- Add the sherry and cook, stirring, for 1 minute to cook off alcohol
- Remove from the heat, stir in the peas, season with salt and pepper to taste and set aside
- Preheat oven to 375°F
- Lightly oil a 9 x 13-inch baking dish and set aside
- In a large pot of boiling salted water, cook the fettuccine over medium-high heat, stirring occasionally, until al dente, about 10 minutes
- Drain well and return it to the pot
- Add the mushroom and pea mixture along with the cashew sauce
- Mix gently to combine, then transfer to the prepared baking dish
- Sprinkle the top with cashews and bread crumbs
- Cover with foil and bake for 30 minutes
- Uncover and bake 10 until lightly browned on top, about10 minutes more
- Sprinkle with parsley and serve immediately
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