Description
This creamy mushroom fettuccine is a rich and comforting Italian pasta dish featuring tender mushrooms sautéed in garlic, shallot, and a luscious cream sauce with Parmesan cheese. Perfect for a weeknight dinner, it combines simple ingredients to create a flavorful vegetarian main course that’s easy to prepare and thoroughly satisfying.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Sauce and Vegetables
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 small shallot, finely chopped
- 16 oz cremini or baby bella mushrooms, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 cup dry white wine or vegetable broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese (plus more for serving)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the fettuccine according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set aside.
- Sauté Aromatics: In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and finely chopped shallot, cooking for about 2 minutes until fragrant and softened.
- Cook Mushrooms: Add the sliced mushrooms to the skillet and cook for 8 to 10 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
- Season and Deglaze: Season with salt, black pepper, and red pepper flakes if using. Pour in the white wine or vegetable broth to deglaze the pan, scraping up any browned bits. Let the liquid simmer for 2 to 3 minutes until slightly reduced.
- Add Cream: Reduce the heat to low and stir in the heavy cream. Cook for an additional 2 minutes to warm the cream through.
- Add Cheese: Stir in the grated Parmesan cheese until melted and the sauce is creamy.
- Toss Pasta with Sauce: Add the cooked fettuccine to the sauce in the skillet and toss to coat evenly. If the sauce needs loosening, add a splash of the reserved pasta water.
- Serve: Plate the pasta warm, garnished with extra Parmesan cheese and chopped fresh parsley.
Notes
- You can substitute cremini mushrooms with a mix of wild mushrooms for added depth of flavor.
- For a lighter version, replace heavy cream with half-and-half.
- To keep the recipe vegetarian, use vegetable broth instead of wine and ensure the Parmesan cheese is vegetarian-friendly (i.e., made without animal rennet).
