Creamy Mushroom Fettuccine
This Creamy Mushroom Fettuccine is a rich and satisfying pasta dish that is ready in just 15 minutes. Earthy sauteed mushrooms are bathed in a quick creamy parmesan sauce that clings perfectly to every strand of fettuccine.
Fettuccine tossed with sauteed mushrooms in a fast creamy parmesan sauce ready in 15 minutes.
Nutrition per serving
Ingredients
main
sauce
topping
cooking
Instructions
Boil the Pasta
Cook fettuccine in a large pot of heavily salted boiling water according to package directions until al dente, about 10 to 11 minutes. Reserve one cup of pasta water before draining.
Saute the Mushrooms
While pasta cooks, heat olive oil in a large skillet over high heat. Add sliced mushrooms in a single layer and cook without stirring for 3 minutes until golden brown. Stir and cook another 2 minutes then add minced garlic and cook 30 seconds.
Build the Sauce
Reduce heat to medium and pour in the heavy cream. Simmer for 2 minutes until slightly thickened, stirring occasionally. Season generously with salt and black pepper.
Combine and Serve
Add drained fettuccine to the skillet and toss with the creamy mushroom sauce. Add splashes of reserved pasta water to reach your desired consistency. Remove from heat and stir in half the parmesan. Serve topped with remaining parmesan.
Substitutions
Common mistakes
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