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“Adapted from Real Food Girl”

Ingredients Nutrition


  1. Make the sauce:
  2. In a large fry pan over medium-high heat, melt the butter.
  3. Add the shallot and sauté until lightly golden, 2 to 3 minutes.
  4. Add the mushrooms and cook, stirring, until they have softened and released most of their liquid, about 5 minutes.
  5. Stir in wine and all but 1/2 cup of the broths and cook until the alcohol evaporates.
  6. Season with salt to taste.
  7. Add the flour to the remaining stock and mix well.
  8. Lower heat to medium low and stir in the flour/stock mixture.
  9. Remove from the heat, and stir in the sour cream and the 2 Tbs. parsley.
  10. Season with salt and pepper.
  11. Cook the pasta:
  12. Meanwhile, bring a large pot of water to a boil over high heat.
  13. Add 2 Tbs. salt and the pasta to the boiling water.
  14. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions.
  15. Drain, reserving about 1/2 cup of the cooking water.
  16. Add the pasta to the sauce and toss to combine.
  17. Warm briefly over low heat to blend the flavors.
  18. Add as much of the cooking water as needed to loosen the sauce, garnish with parsley and serve immediately.

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