Creamy Pasta and Portabellas
Indulge in the ultimate comfort food with this Creamy Pasta and Portabellas recipe, a luscious blend of tender fettuccine and earthy portabella mushrooms smothered in a velvety Parmesan cream sauce. This quick and easy dish comes together in just 30 minutes, making it perfect for weeknight dinners or an elegant weekend treat. Sizzling garlic and a touch of red pepper flakes elevate the sauce's depth, while fresh parsley provides a vibrant finish. Whether you're craving a vegetarian option or looking to pair it with your favorite protein, this creamy pasta recipe is sure to satisfy. Perfectly portioned to serve four, it's a guaranteed crowd-pleaser that's simple to prepare yet irresistibly delicious.
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Recipe Information
Ingredients
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz portabella mushrooms
- 3 cloves garlic
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions (typically 10-12 minutes), then drain and set aside, reserving 1/2 cup of pasta water.
While the pasta is cooking, clean the portabella mushrooms by gently wiping them with a damp paper towel. Slice them into thin strips.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter has melted, add the sliced mushrooms and sauté for 5-7 minutes until they are tender and lightly browned.
Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently, until fragrant.
Pour in the heavy cream and chicken or vegetable broth, stirring to combine. Let the mixture simmer gently for 3-5 minutes, allowing it to thicken slightly.
Stir in the grated Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Mix until the cheese has melted and the sauce is smooth. Adjust seasoning to taste.
Add the cooked fettuccine to the skillet, tossing to coat the pasta in the creamy sauce. If the sauce is too thick, add a tablespoon or two of reserved pasta water until the desired consistency is reached.
Remove from heat and sprinkle with chopped parsley for a fresh finish.
Serve immediately with extra Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 20.7 g | 104% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 97 mg | 32% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 65.5 g | 24% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.5 g | ||
| Protein | 20.7 g | 41% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 235 mg | 18% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 250 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
