It can be both fun and delicious using beer in new recipes. While I might usually play it safe with beer battered something, sometimes it is nice to try something a little different. This recipe uses our Sweet Potato Fettuccine and pairs it with a stout beer (I used Guinness). A fair warning, if you don't like stouts then you will either want to back down on the amount of stout used or steer clear of this recipe. However, if you are a stout fan than you are in luck!
Ingredients: serves 4
8 oz - stout beer
8 oz - water
10 oz - mushrooms
2 Tbsp - butter
2 cloves - garlic
2 oz - toasted walnuts, chopped
To taste - salt and black pepper
Directions:
1. Heat a large pot of water on the stove over high heat.
2. While the water is heating, wash and slice the mushrooms and mince the garlic. Heat a large frying pan on the stove over medium heat. Once hot, add one Tbsp of butter and the mushrooms. Stir often.
3. Once the pot of water is boiling, add the Pastamore Sweet Potato Fettuccine. Cook until al dente and rinse and needed.
4. While the pasta is cooking, add the garlic to the mushrooms. Once the the garlic is starting to turn brown, add the beer and water to the pan. Bring to a boil and reduce to a simmer. The sauce should be finished when the pasta is done cooking. Add the second Tbsp of butter and season to taste with salt and black pepper.
5. Mix the sauce with the pasta and stir until evenly coated. Serve and top with the toasted walnuts.
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