Every once in a while, we just crave a large bowl of pasta. It’s a great meal if you are planning on doing a long run the next day, and it holds a ton of nutrients you need to energize your body. Even though a good tomato sauce sounds great on pasta, it’s not the greatest thing to eat the night before a run. The acid from the tomatoes (if not cooked down enough) can really test you the next day. We decided to go with a light mushroom cream sauce to top our fettuccine with. It was a fabulous idea. With a splash of white wine and some bacon grease, this pasta dish was filling, yet subtle and a warm Sunday night meal on a cooler evening. We paired it with a delicious Winter brew, so read on to learn more!
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Well, November just hit a couple of days ago, and it’s time for those Winter Warmers to start filling the shelves at your local liquor store. Now, I personally am not a huge fan of winter warmers. I do love a good Christmas Ale though with all of that spice, but winter warmers have to be pretty amazing for me to drink one. Well we found one that I liked! We went with Bridgeport’s Ebenezer Ale, which just happens to be in the brewery’s variety pack this time of year. Oh my, was it fantastic! It has just enough malt and just enough hops, and is not too overpowering with that malty flavor. It pairs so well with this dish, in that they are both “warm:” perfect for a cool night in the beginning of November.
Enjoy this warm dish!
Cream of Mushroom Fettuccine!
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Mushrooms!
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Mushroom Sauce Stage 1!
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Mushroom Sauce Stage 2!
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Add the Pasta to the Sauce!
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Cream of Mushroom Pasta!
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Take 2!
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[amd-zlrecipe-recipe:158]
