Creamy Mushroom Fettuccine

• 1 (9-ounce) package refrigerated fresh fettuccine
• 1 tablespoon extra-virgin olive oil
• 1/2 cup chopped onion
• 12 ounces presliced cremini mushrooms
• 2 garlic cloves, minced
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup white wine
• 1 teaspoon chopped fresh thyme
• 1/2 cup half-and-half
• 1 ounce Parmesan cheese, grated (about 1/4 cup)
• 1/4 cup chopped fresh parsley

1. Cook pasta according to package directions, omitting salt and fat. Drain.
2. Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; saute 10 minutes or until mushrooms are browned and have released their liquid. Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat. Add hot cooked pasta, remaining 1/2 teaspoon salt, half-and-half, and Parmesan cheese to pan, tossing to combine. Sprinkle with chopped parsley. Serve immediately.
3. MyRecipes is working with
4. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
5. .

fresh fettuccine, extravirgin olive oil, onion, cremini mushrooms, garlic, salt, freshly ground black pepper, white wine, thyme, parmesan cheese, parsley

Taken from www.myrecipes.com/recipe/creamy-mushroom-fettuccine (may not work)