Fettuccini with Mushrooms Peas and Lemon
Elevate your pasta night with this vibrant and creamy Fettuccini with Mushrooms, Peas, and Lemon—a dish that's as comforting as it is refreshing. Tender fettuccini is swirled in a luxurious sauce of heavy cream, Parmesan, and a bright burst of lemon zest and juice, creating the perfect balance of richness and tang. Earthy cremini mushrooms and sweet peas add depth and texture, while a touch of garlic infuses the dish with warmth and aroma. Finished with a sprinkle of fresh parsley and extra Parmesan, this easy 35-minute recipe is ideal for weeknight dinners or elegant entertaining. Simple yet elevated, it's the perfect way to celebrate fresh ingredients and bold flavors in every bite!
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Recipe Information
Ingredients
- 12 oz fettuccini
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic cloves (minced)
- 8 oz cremini mushrooms (sliced)
- 1 cup frozen peas (thawed)
- 1 cup heavy cream
- 1 cup Parmesan cheese (grated)
- 1 whole lemon (zested and juiced)
- to taste salt
- to taste black pepper
- 2 tbsp fresh parsley (chopped, optional)
Instructions
Bring a large pot of salted water to a boil and cook the fettuccini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted.
Add the minced garlic to the skillet and sauté for about 1 minute, or until fragrant.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are golden brown and tender.
Stir in the thawed peas and cook for an additional 2 minutes.
Lower the heat and pour in the heavy cream. Stir to combine, then let the mixture simmer gently for 3-4 minutes to thicken slightly.
Add the grated Parmesan cheese, lemon zest, and 1 tablespoon of lemon juice. Stir until the cheese is melted and the sauce is smooth.
Season the sauce with salt and black pepper to taste.
Add the cooked fettuccini to the skillet, tossing to coat the pasta evenly in the sauce. If the sauce is too thick, stir in the reserved pasta water a little at a time until the desired consistency is reached.
Serve the pasta immediately, garnished with chopped fresh parsley if desired, and extra Parmesan on the side.
Nutrition Facts
Calories |
3764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.5 g | 263% | |
| Saturated Fat | 110.4 g | 552% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 6116 mg | 266% | |
| Total Carbohydrate | 311.7 g | 113% | |
| Dietary Fiber | 25.9 g | 92% | |
| Total Sugars | 26.0 g | ||
| Protein | 154.0 g | 308% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2819 mg | 217% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2365 mg | 50% | |
*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.
