Fresh Mushroom Fettuccini
Indulge in the comforting, earthy flavors of Fresh Mushroom Fettuccini, a quick and easy pasta dish that’s perfect for weeknight dinners yet elegant enough for special occasions. This recipe combines tender fettuccini with a creamy, garlic-infused sauce, enhanced by the rich umami taste of sautéed mushrooms like cremini, button, or shiitake. A touch of optional white wine adds sophistication, while freshly grated Parmesan cheese and a sprinkle of parsley elevate every bite. With just 35 minutes from start to finish, this creamy mushroom pasta delivers restaurant-quality flavor with minimal effort. Serve it with a side of crusty bread or a crisp green salad for a complete and satisfying meal!
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Recipe Information
Ingredients
- 12 oz Fettuccini pasta
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 3 cloves Garlic cloves, minced
- 10 oz Fresh mushrooms (cremini, button, or shiitake), sliced
- 0.25 cup White wine (optional)
- 1 cup Heavy cream
- 0.5 cup Grated Parmesan cheese
- 2 tbsp Fresh parsley, chopped
- to taste Salt
- to taste Black pepper
Instructions
Bring a large pot of salted water to a boil. Add the fettuccini pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, drain the pasta, and set it aside.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted.
Add the minced garlic to the skillet and sauté for 1 minute, or until fragrant.
Increase the heat to medium-high and add the sliced mushrooms. Sauté the mushrooms for 6-8 minutes, stirring occasionally, until they are golden brown and any released liquid has evaporated.
If using, pour in the white wine and let it simmer for 2-3 minutes, allowing most of the liquid to cook off.
Reduce the heat to medium-low and stir in the heavy cream. Let it simmer gently for 3-4 minutes, stirring occasionally, until the sauce thickens slightly.
Add the grated Parmesan cheese and stir until it melts into the sauce. Season the sauce with salt and black pepper to taste.
Toss the cooked fettuccini into the skillet with the sauce. If needed, use the reserved pasta water to thin the sauce to your desired consistency.
Sprinkle the chopped parsley over the pasta and give everything a final toss to combine.
Serve immediately with additional grated Parmesan cheese on the side, if desired.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 61.3 g | 306% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 3164 mg | 138% | |
| Total Carbohydrate | 100.9 g | 37% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 9.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 519 mg | 40% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1228 mg | 26% | |
*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.
