8 ounces uncooked dried spinach fettuccine*
2 (8-ounce) packages sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1 cup vegetable broth
3 tablespoons tomato paste
1 cup sour cream
Cook fettuccine according to package directions. Drain. Keep warm.
Meanwhile, melt butter in 3-quart saucepan until sizzling; add mushrooms, onion and garlic. Cook over medium heat 5-7 minutes or until mushrooms are tender.
Stir flour and pepper into mushroom mixture. Stir in vegetable broth and tomato paste. Continue cooking, stirring constantly, 2-3 minutes or until mixture comes to a boil. Boil 1 minute, stirring constantly.
Stir in sour cream. Continue cooking 1-2 minutes or until mixture is heated through. (Do not boil.) Serve mushroom mixture over hot cooked fettuccine.
*Substitute 1(9-ounce) package refrigerated spinach fettuccine.
Substitute French onion sour cream dip for the sour cream. Be sure not to boil the mixture as the sour cream could curdle if temperature is too high.