Fettuccine with Wild Mushroom Sauce

Last night, my sister and I made Fettuccine with Wild Mushroom Sauce, a recipe found in The Bon Appetit Cookbook I received last year as a Christmas gift.

Ever since the third trimester of my pregnancy, I've really enjoyed eating roasted mushrooms. While the mushrooms in this recipe weren't roasted, it was a recipe I wouldn't mind making again.

Like with most pasta dishes, Josh and I used whole wheat pasta (this time it was rotini). I did not do the porcini mushroom re-hydration part of the recipe - instead I just used more chicken broth and the various types of mushrooms that were at the grocery store during our last trip.

Even with the changes, the pasta was good!

Next time we make this recipe, Josh insists that more cheese be included - specifically , he mentions that an addition of mozzarella cheese would be welcome.