SERVES:
4 - 6
INGREDIENTS:
1 pound fettuccine pasta
1 - 1 1/2 pounds sliced mushrooms
1 large onion, quartered and thinly sliced
2 - 3 Tbs olive oil (plus more as needed)
2 large cloves garlic, minced
1 Tbs chopped fresh thyme
1/2 cup chicken or vegetable broth
1 cup heavy cream
pinch of red pepper flakes
approx. 1/3 - 1/2 loosely packed cup grated parmesan cheese (plus more for garnish)
approx. 4 loosely packed cups chopped fresh arugula (or spinach)
salt to taste
PROCEDURE:
While the water's coming to a boil in a large pot for the fettuccine, add a splash of olive oil to another wide, deep, heavy bottomed pot and saute 1 large, quartered and thinly sliced onion to soften.
At that point, add 2 large minced cloves of garlic and 1 Tbs chopped fresh thyme and cook that along for a minute.
Then add 1 - 1 1/2 pounds of thinly sliced mushrooms and cook those along to soften up and brown up, stirrng semi-regularly.
You may need to add just a little bit more olive oil to that to help until the mushrooms start releasing their water.
Once the water comes to a boil, add the one pound box of fettuccine and cook that according to directions.
Drain it a toss it with a little olive oil when it's done.
Once the mushrooms have cooked down and browned up a bit, add 1/2 cup vegetable or chicken broth and 1 cup of heavy cream and let that cook along to reduce down and thicken up.
Then add a pinch of red pepper flakes if you like, add the cooked drained pasta, add a good handful of grated parmesan cheese and an optional big handful of chopped fresh arugula, toss that together and serve it up in bowls with a little more cheese over the top.
HINTS:
Use white button mushrooms or portobello mushrooms instead of the cremini mushrooms if you like.
Keep this vegetarian by using vegetable broth or even 1/2 cup of the pasta cooking liquid instead of chicken broth.