5 ounces uncooked dried spinach fettuccine*
1 tablespoon butter
2 (8-ounce) packages sliced fresh button 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
2 tablespoons tomato paste
1/2 cup sour cream
Cook fettuccine according to package directions. Drain.
Meanwhile, melt butter in 3-quart saucepan until sizzling; add mushrooms, onion and garlic. Cook over medium heat until mushrooms are tender (5 to 7 minutes).
Stir flour and pepper into mushroom mixture. Stir in vegetable broth and tomato paste. Continue cooking, stirring constantly, until mixture comes to a boil (2 to 3 minutes). Boil 1 minute, stirring constantly.
Stir in sour cream. Continue cooking until mixture is heated through (1 to 2 minutes). (DO NOT BOIL.)
Serve mushroom mixture over hot cooked fettuccine.
*Substitute 1(9-ounce) package refrigerated spinach fettuccine