Fettuccine with Creamy Mushroom Sauce

I knew my Zürcher Geschnetzeltes would make some leftover mushroom sauce, and I knew we would make pasta dish with it again, but with Fettuccine this time, not with Campanelle.

I added a bit more beef broth and white wine into the leftover sauce to smooth the thicken sauce and cover pasta well. With freshly grounded black pepper and chopped fresh parsley, our pasta looked lovely and tasted great!

Yes, we enjoyed leftover potato Rösti too. And fresh salad. It was a leftover magic.