Fettuccine with Shiitakes in a Saffron Cream Sauce
Indulge in the luxurious flavors of Fettuccine with Shiitakes in a Saffron Cream Sauce, a pasta dish that combines elegance and comfort in every bite. Tender fettuccine is coated in a velvety saffron-infused cream sauce, offering a delicate golden hue and aromatic depth. Sautéed shiitake mushrooms add an earthy richness, perfectly complemented by hints of garlic and a splash of dry white wine. Finished with a sprinkle of fresh parsley and a generous dose of Parmesan, this recipe is ideal for a special dinner or cozy night in. Easy to prepare in just 35 minutes, this dish masterfully balances restaurant-quality flair with home-cooked simplicity. Perfect for pasta lovers seeking a refined twist, this recipe is a must-try for showcasing the magic of saffron and mushrooms.
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Recipe Information
Ingredients
- 12 oz Fettuccine pasta
- 8 oz Shiitake mushrooms (stems removed, sliced)
- 2 tbsp Unsalted butter
- 1 tbsp Olive oil
- 3 cloves Garlic (minced)
- 0.5 cup Dry white wine
- 1 cup Heavy cream
- 0.125 tsp Saffron threads
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley (chopped)
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
2. In a large skillet, heat the butter and olive oil over medium-high heat until melted and shimmering.
3. Add the shiitake mushrooms to the skillet and sauté for 5-7 minutes, or until golden and tender.
4. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
5. Deglaze the skillet by adding the dry white wine and cook for 2-3 minutes, allowing the wine to reduce by half.
6. Reduce the heat to medium-low and pour in the heavy cream. Add the saffron threads, stirring gently to infuse the sauce with color and flavor. Simmer for 3-4 minutes.
7. Stir in the grated Parmesan cheese until fully melted and incorporated. Adjust the sauce's consistency by adding a splash of the reserved pasta water if needed.
8. Season the sauce with salt and pepper to taste.
9. Add the cooked fettuccine to the skillet, tossing gently to coat the pasta evenly in the saffron cream sauce.
10. Remove from heat and garnish with fresh parsley. Serve immediately, with additional Parmesan on the side if desired.
Nutrition Facts
Calories |
2696 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.3 g | 176% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 3156 mg | 137% | |
| Total Carbohydrate | 271.5 g | 99% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 19.0 g | ||
| Protein | 64.7 g | 129% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 490 mg | 38% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 885 mg | 19% | |
*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.
