Fettuccine with Mushroom Sauce

This recipe serves:  1 2 4

1 teaspoon olive oil
1/4 onion, sliced
2 ounces cremini or small portobello mushrooms, thickly sliced
1/4 clove garlic, minced
1/2 teaspoon finely chopped, fresh thyme, or 1 pinch of dried
1 tablespoon dry red wine
4 ounces chopped, canned tomatoes, with their juices
3 ounces dried fettuccine
1 tablespoon freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
1. Bring a large pot of salted water to a boil.

2. In a large skillet, heat the oil over medium-low heat. Add the onion with a dash of salt and cook, stirring occasionally, until softened, about 4 to 5 minutes. Add the mushrooms, garlic and thyme. Cook, stirring occasionally, until the mushrooms are browned and release their juices, 7 to 8 minutes.

3. Add the wine and cook until it reduces to a glaze, about 4 to 5 minutes. Add the tomatoes and their juices. Adjust the heat to maintain a gentle simmer and cook until thickened, about 10 to 15 minutes more. Season with salt and pepper.

4. Meanwhile, cook the pasta until it is al dente, about 10 to 12 minutes. Drain and toss with the mushroom mixture. Top with the Parmesan cheese and serve immediately.

Serving Size: about 1 cup

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