Mushroom Fettuccine with Sun-Dried Tomatoes

Categories: Pasta- Pasta Sauce- Pizza

Ingredients

• 12 oz. fettuccine
• 1/2 cup thinly sliced marinated sun-dried tomatoes
• 1 tsp. olive oil
• 1 (16 oz.) bag frozen bell peppers and onions
• 2 tsp. minced garlic
• 12 oz. fresh mushrooms (mix of shiitake and white button, stems discarded and halved)
• 3 1/2 cups milk
• 3 Tbsp. flour
• Coarse salt and pepper to taste
• 1 cup shredded Jarisberg cheese

Directions

1. Cook pasta according to package directions. With paper towels, remove excess oil from tomatoes; set aside.
2. Meanwhile, heat oil in a large skillet on medium. Add garlic; cook 30 seconds. Add mushrooms; cook 5 minutes or until tender.
3. In a medium bowl, whisk milk, flour, salt and pepper until blended; add to skillet, along with sun-dried tomatoes. Bring to boil; boil 2 minutes, stirring often. Remove from heat, add cheese and stir until melted. Drain pasta and place in a large bowl; add sauce and toss to mix. Serve immediately.

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