- Prep Time: 30 m
- Calories: 612 kcal
/ World Cuisine
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
- Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
- Toss sauce with cooked fettucine, and season with salt and pepper to serve.
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