1 lb Fettuccine
½ jar Bottled Thyme Sauce Champignon
1 small White Onion – small dice
1 large Carrot – peeled, small dice
1 clove Garlic – minced
½ cup Crème Fraiche
¼ cup Dijon Mustard
To Taste Salt & Pepper
As Needed Fresh Parmesan Cheese
2 TBSP Oil
Bring a large pot of salted water to a boil; cook fettuccine until al dente, approximately 3 minutes when fresh, and 7 minutes when dried.
In a large sauté pan, heat up the oil under med-high heat. Add the onions, cook until soft. Add the garlic and carrots, stir in well. While the onions are cooking, mix the crème fraiche and Dijon mustard in a small bowl until fully incorporated.
Add about a ¼ cup of the pasta water to the sauté to help cook the carrots completely through. Once most of the water has cooked out, add the Sauce Champignon and soy sauce.
Strain the pasta. Add into the sauté pan, tossing into the sauce. Season with salt & pepper to your liking.
To Plate – place a dollop of the crème fraiche and mustard mixture on opposite sides of the plate. Spoon the pasta into the center. Garnish with the excess carrots and sauce. Enjoy!