Pella Chronicle

February 22, 2013

Veggie Fettuccine Alfredo


The Chronicle

Pella —

Ingredients

2 Tbsp olive oil
2 onions, chopped
1 1/2 tsp sugar
1 bell pepper, chopped
2-3 clove garlic, coarsely chopped
3 carrots, julienned or sliced thin
1 sm can of mushrooms, with their juice
1/4 c water
1/2 tsp chicken bouillon (optional)
1/4 c butter
1/4 -1/2 c flour
2 c half and half
1/3 c cooking sherry
1 pinch nutmeg
1/2 c parmesan cheese
  salt and pepper to taste
1 lb cooked fettuccine noodles
 

Directions

1
Heat oil in skillet. Add onions and saute. After 3 minutes, add sugar to carmelize onions. Cook 2 more minutes, add peppers and garlic and cook about 5 minutes until softened and browned.
2
Add carrots, mushrooms (with their liquid), water and bouillon. Cover and cook 8 min. or until carrots are softened. Remove cover and continue cooking to evaporate liquid.
3
While noodles are cooking, melt butter in small saucepan. Add flour and mix with whisk, cooking for 2-3 minutes. You'll want to add enough flour to get a thick paste.
4
Add half and half, sherry, nutmeg, salt, and pepper. Cook, stirring continuously, until sauce thickens. Add Parmesan and mix well.
5
Combine noodles, vegetables, and sauce.
6
Great served with crusty garlic bread and a fresh tossed salad.