Fettuccine with Mushroom Sauce
Indulge in the creamy, savory goodness of Fettuccine with Mushroom Sauce, a pasta dish that combines velvety textures with earthy, umami-packed flavors. This recipe features tender fettuccine noodles coated in a luscious sauce made with a medley of button and shiitake mushrooms, fragrant garlic, and a luxurious blend of heavy cream and Parmesan cheese. A dash of fresh parsley adds a bright, herby finish, while optional red pepper flakes provide a subtle kick for spice lovers. Perfect for a cozy dinner, this easy-to-make dish is ready in just 35 minutes, making it a go-to choice for weeknight meals or elegant entertaining. Whether served as a stand-alone or paired with a side of crusty bread, this creamy mushroom pasta is sure to be a crowd-pleaser.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams fettuccine pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic cloves, minced
- 300 grams button mushrooms, sliced
- 100 grams shiitake mushrooms, sliced
- 1 cup heavy cream
- 0.5 cup chicken or vegetable broth
- 0.75 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper, freshly ground
- 0.25 teaspoon red pepper flakes (optional)
- 4 liters water
Instructions
Fill a large pot with 4 liters of water, add a generous amount of salt, and bring to a boil. Cook the fettuccine pasta according to package instructions until al dente, then drain and set aside, reserving 1/4 cup of pasta water.
In a large skillet, heat the olive oil and butter over medium heat until the butter melts and begins to foam.
Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
Add the button mushrooms and shiitake mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and any released liquid has evaporated.
Pour in the heavy cream and chicken or vegetable broth, stirring to combine. Let the mixture simmer for 3-4 minutes to thicken slightly.
Stir in the grated Parmesan cheese until melted and evenly distributed, then add salt, black pepper, and red pepper flakes if using.
Add the cooked fettuccine to the skillet, tossing it gently to coat the pasta in the mushroom sauce. If the sauce seems too thick, add a small amount of the reserved pasta water to loosen it.
Remove the skillet from the heat and sprinkle the dish with fresh parsley.
Serve immediately in bowls or on plates. Optionally, garnish with additional grated Parmesan and parsley for added flavor and presentation.
Nutrition Facts
Calories |
2692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 78.5 g | 392% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 2868 mg | 125% | |
| Total Carbohydrate | 240.8 g | 88% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 19.5 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 961 mg | 74% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1400 mg | 30% | |
*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.
