Creamy Mushroom Fettuccine

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 12 ounces pre cremini mushrooms 
• 9 ounce fettuccine barilla fresh refrigerated
• 0.3 cup parsley fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 2  garlic cloves minced
• 0.5 cup half-and-half 
• 1 tablespoon olive oil extra-virgin
• 0.5 cup onion chopped
• 0.3 cup parmesan cheese grated
• 0.8 teaspoon salt divided
• 0.3 cup white wine 

Equipment

• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. Drain.
3. Heat a large nonstick skillet over medium-high heat.
4. Add oil; swirl to coat.
5. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; saut 10 minutes or until mushrooms are browned and have released their liquid.
6. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally.
7. Remove pan from heat.
8. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine.
9. Sprinkle with chopped parsley.
10. Serve immediately.