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A rich and creamy pasta dish where earthy mushrooms are sautéed with garlic and tossed with fettuccine in a velvety parmesan cream sauce. Perfect for a comforting weeknight dinner.
Cook the fettuccine in a large pot of generously salted boiling water according to package directions until al dente (usually 8-10 minutes). Before draining, carefully reserve 1.5 cups of the starchy pasta water. Drain the pasta and set aside.
While the pasta is cooking, heat the olive oil and 2 tablespoons of butter in a large skillet or Dutch oven over medium-high heat. Once the butter is melted and foaming, add the sliced mushrooms in a single layer. Cook undisturbed for 3-4 minutes to allow them to brown. Stir and continue cooking for another 4-5 minutes until golden and their liquid has evaporated.
Reduce the heat to medium, add the chopped shallot to the skillet, and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
If using, pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow it to simmer for 1-2 minutes until it has reduced by about half.
Reduce the heat to low. Stir in the heavy cream and vegetable broth. Season with salt and freshly ground black pepper. Bring the sauce to a gentle simmer and let it cook for 3-5 minutes, stirring occasionally, until it has thickened slightly.
Remove the skillet from the heat. Add the freshly grated Parmesan cheese and the remaining 1 tablespoon of butter, stirring until the cheese is completely melted and the sauce is smooth and velvety.
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A rich and creamy pasta dish where earthy mushrooms are sautéed with garlic and tossed with fettuccine in a velvety parmesan cream sauce. Perfect for a comforting weeknight dinner.
This italian_american recipe takes 30 minutes to prepare and yields 4 servings. At 680.39 calories per serving with 18.36g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Add the drained fettuccine to the skillet with the sauce, along with most of the chopped parsley. Toss everything together until the pasta is well-coated. If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until it reaches your desired consistency. Serve immediately, garnished with the remaining parsley and extra Parmesan cheese.
Add grilled chicken strips, sautéed shrimp, or crispy prosciutto to the pasta for a heartier meal.
Substitute the butter with vegan butter or more olive oil, use full-fat oat milk or cashew cream instead of heavy cream, and replace the Parmesan with nutritional yeast or a vegan Parmesan alternative.
Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a touch of heat.
Incorporate 1 teaspoon of fresh thyme or chopped rosemary when you add the garlic for a deeper, woodsy flavor.
Mushrooms are a good source of B vitamins like riboflavin, niacin, and pantothenic acid, which are essential for converting food into energy and maintaining a healthy nervous system.
Mushrooms contain selenium, a powerful antioxidant that helps support the immune system and protect cells from damage caused by free radicals.
The fettuccine provides complex carbohydrates, which are the body's main source of fuel, making this a satisfying meal that can help replenish energy levels.
A typical serving of this Mushroom Fettuccine contains approximately 750-850 calories, primarily from the pasta, heavy cream, butter, and cheese. The exact number can vary based on specific ingredients used.
This dish is a rich and indulgent comfort food, high in calories, saturated fat, and sodium. While mushrooms offer valuable nutrients, the creamy sauce makes it a meal best enjoyed in moderation as part of a balanced diet.
Yes, you can easily make this recipe gluten-free by substituting the fettuccine with your favorite brand of gluten-free pasta. Cook the pasta according to its package directions.
Cremini mushrooms are a great all-purpose choice. For a more complex and deeper flavor, use a combination of mushrooms such as cremini, shiitake, oyster, and portobello.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over low heat, adding a splash of milk, cream, or broth to loosen the sauce and restore its creaminess.
You can use whole milk or half-and-half as a substitute, but the sauce will be thinner and less rich. To thicken it, you can create a small slurry with 1 teaspoon of cornstarch and 1 tablespoon of cold milk and stir it into the sauce while it simmers.