Mushroom Fettuccine Parmesan
Indulge in the creamy decadence of Mushroom Fettuccine Parmesan, a quick and satisfying pasta recipe perfect for weeknight dinners or special occasions. Featuring fettuccine coated in a velvety Parmesan cream sauce, this dish is elevated with a medley of golden sautéed white button and cremini mushrooms, offering a rich depth of umami flavor. Aromatic garlic, fresh parsley, and a hint of reserved pasta water create the perfect balance of savory and fresh, while the final touch of grated Parmesan makes every bite pure comfort food bliss. Ready in just 35 minutes and serving four, this mushroom lover’s delight is a crowd-pleasing classic that’s simple yet irresistibly gourmet.
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Recipe Information
Ingredients
- 12 ounces fettuccine pasta
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces white button mushrooms
- 8 ounces cremini mushrooms
- 3 units garlic cloves, minced
- 1 cup heavy cream
- 1.5 cups grated parmesan cheese
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta is cooking, clean the white button and cremini mushrooms with a damp paper towel and slice them thinly.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the sliced mushrooms to the skillet and sauté for 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and tender.
Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently, until fragrant.
Reduce the heat to low and pour in the heavy cream. Stir to combine, then let the mixture simmer for 2-3 minutes to thicken slightly.
Gradually stir in the grated parmesan cheese, a little at a time, until fully incorporated and the sauce is smooth and creamy.
Season the sauce with salt and black pepper to taste.
Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the mushroom parmesan sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.
Sprinkle the chopped fresh parsley over the pasta and give it a final toss.
Serve the Mushroom Fettuccine Parmesan immediately, garnished with additional parmesan cheese if desired.
Nutrition Facts
Calories |
767 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 795 mg | 35% | |
| Total Carbohydrate | 67.6 g | 25% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 5.1 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 351 mg | 27% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 476 mg | 10% | |
*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.
