Creamy Mushroom Fettuccine
What You Will Need
Ingredients
- 8 oz. fettuccine pasta
- 2 Tbsp. unsalted butter
- 2 garlic cloves, minced
- 1 lb. cremini mushrooms, cleaned and sliced
- 1 yellow onion, diced
- ½ tsp. dried thyme
- ¼ tsp. dried dill
- 2 Tbsp. all-purpose flour
- ¼ cup grated parmesan cheese
- ½ cup chopped parsley, for garnish
- 1 small bunch of basil, for garnish
Seasoning
- salt and pepper, to taste
Sauce Mix
- ¾ cup vegetable broth
- 1 Tbsp. Lee Kum Kee Panda Brand Mushroom Flavored Soy Sauce
- 1 Tbsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 1 cup half and half
Made with
Lee Kum Kee products
How to make it
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Bring a large pot of water to a boil and cook the fettuccine according to the package directions. Drain and rinse with cold water.
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Melt the butter in a large pan over medium heat. Add the garlic, mushrooms, and onion to the pan. Cook for about 3-4 minutes until the onions turn translucent and the mushrooms are no longer releasing any moisture. Stir in the thyme, dill, and salt and pepper to taste.
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Stir in the flour and mix until the mushrooms are evenly coated with it. Pour in the vegetable broth, Lee Kum Kee Panda Brand Mushroom Flavored Soy Sauce, and Lee Kum Kee Panda Brand Cooking Soy Sauce. Mix with a whisk until combined. Then add in the half and half. Stir until the sauce has slightly thickened.
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Sprinkle in the parmesan cheese and fettuccine. Toss the pasta with the sauce until it is evenly coated.
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Garnish with a sprinkle of chopped parsley and basil leaves. Enjoy!
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