Manitoba Canola Growers Association (MCGA)

Links

Text Size: Aa | Aa | Aa

Site Search:

Food Lovers


	Be Well E-Update
	Keep updated on new canola recipes, events, and nutritional information.
	Sign Up \| Learn More

RSS

Pasta Brochure

Yield: 4 servings

Print Options: 3x5 | 4x6 | Entire page

Ingredients:

3 Tbsp	canola oil	45 mL
2	garlic cloves, minced	2
1	medium onion, diced	1
10 oz	capicolla, sliced	284 g
1 lbs	crimini mushrooms, sliced	250 mL
1 cup	white wine	250 mL
1 cup	whipping cream	250 mL
2 Tbsp	chopped fresh parsley	30 mL
1 cup	Parmesan cheese	250 mL
12 oz	fettuccini	350 mL

Directions:

1. Heat canola oil into a large saucepan over medium heat. Add onion, garlic and capicolla. Sauté for 3 minutes. Add mushrooms and continue to cook until mushrooms are almost cooked through, about 4 – 5 minutes. Stir occasionally. Add white wine to deglaze the pan. Cook for 1 minute. Add whipping cream and parsley. Toss to combine. Bring to a gentle simmer. Add Parmesan cheese and toss once again.
2. Meanwhile cook pasta in a large amount of water, following package instructions, until just tender. Drain pasta and reserve 1 cup (250 mL) pasta water.
3. Combine pasta and suuca and add some of the reserved pasta water, if needed. Serve immediately.

Note: Capicolla is a type of Italian sausage. It is available in either spicy or mild versions.