Fettucine with White Wine Cream Sauce

A classic pasta recipe with a little twist!

Yield: 4 servings

Equipment: pasta roller, large pot, colander, Le Creuset saucepan, cutting board, Wüsthof Knife, Microplane

 

Ingredients

1 each Basic Pasta Recipe

 

For the sauce

2 tbsp Grape Seed oil

3 tbsp Onions, peeled, diced fine.

1 tsp  Garlic, peeled, mined fine.

1 tsp  Italian herb blend

1 cup  White wine

1 tsp  Lemon Zest

1 tbsp Lemon juice

½ cup Vegetable stock

2 cups Heavy Cream 33%

Sea Salt, milled black pepper, to taste

Method

1. Prepare and cook the pasta as per typical procedures.
2. For the sauce:

Place the saucepan over medium high heat. Add grape seed oil, heat briefly, add the onions, stir, add the garlic stir and cook for 2 minutes. Add the herb blend, stir, add white wine, lemon zest and juice. Cook until reduced by half. Add the vegetable stock, cream, and seasoning. Bring to a boil, reduce to a simmer, stir occasionally. Taste the sauce, adjust as required.

1. Remove from the heat, place in a Vitamix blender and blend until a fine consistency is achieved. Taste, adjust as required. Keep warm until served.

 

Chef’s Tips: If this sauce is too heavy for your taste, add a little more vegetable stock while blending it.