Fettuccine with Vegetable Coffee Cream Sauce

Fettuccine with Vegetable Coffee Cream Sauce

This classic Italian dish and the combination of the coffee cream sauce is a memory that will be imbedded into your taste buds!

Yields: Makes 4 Servings

Ingredients:

½ pound Fettuccine

To make the pasta sauce:

1 ¼ tsps. Instant coffee

1 cup Heavy cream

3 oz. Cream cheese, cubed

2/3 cup Parmesan cheese, grated and divided

1 cup Tomatoes, chopped and seeded

1 jar (12 oz.) Roasted red peppers, drained and cut into long strips

2 tbsps. fresh basil, chopped

Salt and pepper to taste

3 tbsps. Olive oil, divided

1 can (8 oz.) sliced Portobello mushrooms

1 cup Shallots, chopped

2 tsps. Garlic, minced

Method of Preparation:

1. In a large pot with saltwater, bring it to a boil the pasta, following the packaging’s instructions. Drain. (save 1 ladle of the pasta water)

To make the pasta sauce:

2. In a large sauce pan over medium heat, Heat the oil and throw in the onions and garlic, sauté for 3 minutes, add the mushrooms and allow the mushrooms to sauté for 15 minutes or until they caramelize. Remove the mushrooms using a wooden spoon and set them aside on a plate.
3. Using the same pan over low heat, add the cream and instant coffee and combine. Whisk in the cream cheese and 1/3 cup of the parmesan cheese, stir it constantly and turn the heat up to medium until the mixture is smooth.
4. Add the sautéed mushrooms back into the pan, tomatoes, and red peppers. Cook for at least 3 minutes. Throw in 1 ½ tbsps. of the basil and salt and pepper, mix to combine. Reserve the rest of the basil for garnish.

To complete the dish:

5. Pour the pasta in the pan and mix to coat the pasta in the sauce. If the pasta is too dry pour the reserved pasta water over the pasta. Garnish with the basil, serve and enjoy!