Fettuccine with Creamy Mushroom Sauce
Elevate your weeknight dinner with this decadent Fettuccine with Creamy Mushroom Sauce, a dish that’s as comforting as it is elegant. Featuring tender ribbons of fettuccine coated in a luxurious cream sauce infused with garlic, Parmesan cheese, and earthy cremini mushrooms, this pasta recipe strikes the perfect balance of richness and freshness. A splash of white wine adds depth (optional, but highly recommended), while a garnish of fresh parsley brightens each bite. Ready in just 35 minutes, this easy-to-make recipe is perfect for busy evenings or special occasions. Serve it with a side of crusty bread or a crisp salad for a complete Italian-inspired meal that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 12 oz fettuccine
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic cloves, minced
- 12 oz cremini mushrooms, sliced
- 0.25 cup white wine (optional)
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil and butter in a large skillet over medium heat until the butter is melted.
Add the minced garlic and sauté for 30 seconds, or until fragrant, taking care not to burn it.
Add the sliced mushrooms to the skillet and cook for 6-8 minutes, stirring occasionally, until the mushrooms are browned and their moisture has evaporated.
If using, pour in the white wine and cook for 2-3 minutes, allowing the alcohol to evaporate and the liquid to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Simmer gently for 3-4 minutes, letting the flavors meld together.
Add the grated Parmesan cheese and stir until it has melted into the sauce. If the sauce is too thick, gradually add some of the reserved pasta water until the desired consistency is reached.
Season the sauce with salt and black pepper to taste.
Toss the cooked fettuccine into the skillet with the sauce, ensuring the pasta is fully coated.
Remove from heat and sprinkle with freshly chopped parsley before serving.
Serve immediately with extra Parmesan cheese on the side if desired.
Nutrition Facts
Calories |
2072 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3169 mg | 138% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.2 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 537 mg | 41% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1575 mg | 34% | |
*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.
