Fettuccine With Creamy Mushroom And Green Peppercorn Sauce

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 3 shallots, chopped
• 8 ounces mushrooms, sliced (2 1/2 c.)
• 2 tablespoons all-purpose flour
• 2 cups milk or 2 cups soymilk
• 1 -2 teaspoon green peppercorn, drained
• salt
• 1 lb fettuccine

Recipe

• 1 heat the oil in a big saucepan over medium heat; add in shallots; cook 5 minutes or until softened.
• 2 add in the mushrooms; cook 2 minutes to soften.
• 3 sprinkle the flour over the shallots/mushroom mixture, cook/stir for 1 minute to remove the raw taste from the flour.
• 4 decrease heat to low; slowly add the milk, stirring constantly to thicken.
• 5 add in the peppercorns and salt to taste; simmer 5 minutes to allow the flavors to blend.
• 6 keep warm over very low heat.
• 7 cook the fettuccine in a big pot of salted boiling water, stirring occasionally, until it is al dente.
• 8 when the pasta is cooked, drain and place in a shallow serving bowl.
• 9 add the sauce; toss lightly to combine, and serve immediately.