Fettucini in Parmesan-Roasted Garlic Cream Sauce
INGREDIENTS
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Parmesan-Roasted Garlic Cream Sauce (recipe below)
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8 ounces (½ pound) fettucini noodles, uncooked
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10 ounces crimini mushrooms, sliced
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½ cup walnuts, toasted and chopped (*see note)
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2 tablespoons fresh thyme leaves
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1 cup shaved Parmesan, for garnish
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3 small heads garlic
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• Olive oil
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• Salt
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• Pepper
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3 cups low-fat milk
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2 cups half and half
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1 tablespoon chicken base (I use “Better Than Bouillon” reduced sodium)
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1 ½ teaspoons salt
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½ teaspoon dry thyme
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½ teaspoon Italian seasoning
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¼ teaspoon black pepper
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5 tablespoons unsalted butter
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7 tablespoons flour
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½ cup grated Parmesan cheese (or Parmesan-Romano blend)
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1 teaspoon lemon juice
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