Veggie Fettuccine Alfredo

People might brag about that they got to eat this!!
(serves 6)

2 T. EVOO (extra virgin olive oil)
2 sweet* onions, chopped
1&1/2 t. sugar
1 red bell pepper, seeded* and chopped
2-3 cloves of garlic, coarsely chopped
3 organic* carrots (again, I find these to be sweeter*), julienned or sliced thin
1 small can of sliced mushrooms, with their juice
1/4 cup water
1/2 t. Better Than Bouillon low sodium Chicken* (optional)
1/4 cup Kerrygold* butter
1-4-1/2 cup flour
2 cups half and half
1/3 cup cooking sherry
A few grates of fresh nutmeg*
1/2-3/4* cup parmesan cheese (NOT the powdered kind*)
Kosher* salt and freshly* ground pepper, to taste
1 lb. cooked fettuccine noodles

Heat oil in skillet. Add onions and sauté. After 3 mins. add sugar to caramelize onions. Cook 2 more mins., add peppers and garlic and cook about 5 mins. until softened and browned; stirring occasionally. Add carrots, mushrooms and liquid, water, and bouillon. Cover and cook 8 mins. or until carrots are softened. Remove cover and continue cooking to evaporate liquid. While noodles are cooking, melt butter in a small saucepan. Add flour and mix with a whisk, cooking for 2-3 mins. You'll want to add enough flour to get a thick paste. Add half and half, sherry, nutmeg, S&P. Cook, stirring continuously, until sauce thickens. Add Parmesan and mix well. Combine noodles, veggies, and sauce, and serve with warm roasted* garlic bread, and a wedge salad.

"Be careful of the words you speak, and keep them soft and sweet! For you never know from day to day which words you'll have to eat."

Have FUN today!!

Love,

MM