Mushroom Stroganoff

2 servings

Ingredients:
5 ounces uncooked dried or 9-ounce package refrigerated spinach fettuccine.
1 tablespoon butter
2 (8-ounce) packages sliced fresh mushrooms
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
2 tablespoons all-purpose flour
pepper
1 cup vegetable broth
2 tablespoons tomato paste
1/2 cup sour cream or French onion sour cream dip

COOK fettuccine according to package directions. Drain. Keep warm.
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.

TIP: Be sure not to boil the mixture as the sour cream could curdle if temperature is too high.