Mushroom-leek fettuccine with pecans & goat cheese
11
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 1 • Difficulty: Easy
Cremini mushrooms and leeks join forces with pecans and goat cheese to give this vegetarian pasta dish that’s on the table in about 30 minutes. The flavors are sophisticated and earthy flavor and the textural contrasts in the dish are delightful. We call for cremini mushrooms, sometimes labeled baby bellas or baby portebellos, which are available in most grocery stores. The white wine adds a nice layer of flavor, and most of the alcohol cooks off as it simmers, but if you'd rather not use it, you can substitute scant 1/4 cup vegetable broth mixed with 1 teaspoon lemon juice or white wine vinegar.
Ingredients
Uncooked whole wheat pasta
1 oz, fettuccine variety
Unsalted butter
1 tsp
Cremini mushroom
1 cup(s), sliced, sliced
Uncooked leeks
1 medium, pale green and white parts only, thinly sliced and well rinsed
White wine
¼ cup(s), dry variety
Fresh thyme
1½ tsp, minced, or 1⁄2 tsp dried
Table salt
¼ tsp
Semisoft goat cheese
1½ Tbsp, crumbled
Chopped pecans (unsalted, raw or dry roasted, no sugar added)
1 Tbsp
Black pepper
⅛ tsp, or to taste
Instructions
1
Cook fettuccine according to package directions.
2
In medium nonstick skillet over medium heat, melt butter. Add mushrooms and leek. Cook, stirring often, until vegetables soften, about 5 minutes. Add wine, thyme, and salt. Reduce heat to low, cover, and simmer until vegetables are tender, about 5 minutes longer.
3
Add fettuccine and cook, uncovered, stirring constantly, until most of liquid evaporates, about 1 minute. Transfer to plate; sprinkle with goat cheese, pecans, and black pepper.
4
Serving size: 1 1/3 cups
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.