Ingredients for River Country Pasta
- Fettuccine Pasta
- Fresh Shiitake Mushrooms
- 4 ounces cooked ham, diced
- 2 tablespoons butter
- 1 cup heavy whipping cream
- Dry Sherry
- 2 green onions, thinly sliced
- 1/4 cup pecans, toasted and chopped
- Fresh Parsley
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How to Make River Country Pasta
- Cook fettuccine according to package directions until al dente. Drain and set aside, keeping warm.
- In a large Dutch oven, melt butter over medium-high heat. Add sliced mushrooms and diced ham. Sauté for 7-8 minutes, stirring frequently, until mushrooms are tender and ham is heated through.
- In a large skillet, combine heavy whipping cream and dry sherry.
- Bring the cream mixture to a boil over medium-high heat.
- Reduce heat to medium-low and simmer until the sauce has reduced by half, about 5-7 minutes. This will thicken the sauce.
- Pour the reduced cream sauce over the mushroom and ham mixture in the Dutch oven. Stir in the sliced green onions, toasted pecans, and chopped parsley.
- Add the cooked fettuccine to the sauce. Toss gently to coat all the pasta evenly.
- Serve immediately and enjoy your delicious River Country Pasta!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
25g
Fat
142g
Carbs
16g
