Add water to a pot and boil. Add pasta. Once cooked strained and remove.
In a pan set to medium heat. Add butter, garlic, onions and mushrooms and saute. Once the butter is melted whisk in flour to create a roux. Afterwards add white wine, chicken stock, and basil. Bring to a boil and then let simmer while occasionally stirring. Once the sauce has been reduced about half add the pasta to the pan and toss.
You can also substitute in protein like seafood, chicken or pork.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (276g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
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