Carla Snyder

Fresh Fettuccine with Wild Mushrooms, Goat Cheese, and Chives

Preparation info
  • Serves

    2

    • Difficulty

      Easy

    • Ready in

      40 min

Appears in
One Pan, Two Plates Vegetarian Suppers
One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

  • About

Fresh pasta is the ticket to the fastest and freshest dinners. These days, it’s easy to find an assortment of fresh pasta in various flavors and shapes at most grocery stores. Which brings us to this super-simple classic of wild mushrooms and tangy goat cheese. Couldn’t be easier. Couldn’t be tastier.

Ingredients

  • Kosher salt
  • 8 oz [230 g] fresh fettuccine
  • 1 Tbsp

Method

  1. In a 3-qt [2.8-L] saucepan over high heat, bring 2 qt [2 L] water to a boil. Add 1 tsp salt and the fettuccine and cook until al dente (usually a minute or so less than the package directions). To check for doneness, fish out a strand and bite into it. It should still be chewy, just a little underdone.
  2. Reserve ½ cup [120 ml] of the cooking water and then drain

Photos