1 lb fettuccine pasta

8 ounces cremini mushrooms, sliced

2 cloves garlic, minced

1 tablespoon extra virgin olive oil

3 tablespoons unsalted butter

2 tablespoons unbleached, all purpose flour

2 tablespoons white wine or white wine vinegar

1 cup vegetable broth

1 cup skim milk (I used fat free)

1 cup parmesan cheese, freshly shredded

½ teaspoon fresh thyme leaves, roughly minced

½ teaspoon fresh oregano, roughly minced

Salt and pepper to taste

Cook fettuccine according to box instructions. Save ¼ cup of the pasta water. Drain fettucine.

While fettuccine is cooking, heat olive oil in a large skillet over medium high heat.

In a large skillet, melt the olive oil and 1 tablespoon of the butter and over medium heat. Add mushrooms and cook for 5 minutes until mushrooms are somewhat softened and they start to release their juices, stirring frequently.

Add garlic and cook 1 more minute, until fragrant.

Pour in wine and scrape up any browned bits on the bottom of the skillet.

Add remaining butter to the skillet. Once melted, stir in flour. Cook for 2 minutes, stirring frequently.

Pour vegetable broth into the skillet, stirring until smooth.

Pour milk into the skillet, stirring until smooth.

Bring to a simmer, reduce heat to medium low, and let cook about 3-4 minutes, stirring occasionally, until somewhat thickened.

Reduce heat to low. Stir in parmesan cheese until completely smooth. Cook two more minutes. Add herbs and salt and pepper to taste.

Remove from heat. Stir cooked fettuccine pasta into the skillet and coat in the sauce. Add pasta water one tablespoon at a time until desired sauce consistency is reached (I used about 2 tablespoons). Top with any remaining herbs and serve immediately.

Orginal recipe Aberdeen’s Kitchen.