Description
This Creamy Mushroom Fettuccine is a rich and indulgent Italian-inspired dish featuring tender fettuccine pasta tossed in a luscious sauce made from sautéed mixed mushrooms, garlic, thyme, heavy cream, and Parmesan cheese. Perfect for a comforting vegetarian main course, it’s easy to prepare and bursting with earthy flavors balanced by fresh parsley and Parmesan topping.
Ingredients
Scale
Pasta
- 12 oz fettuccine pasta
Sauce
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 pound mixed mushrooms (such as cremini, shiitake, or button), sliced
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
- Extra Parmesan for serving
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions until al dente. Drain the pasta, reserving 1/2 cup of the pasta water, and set aside.
- Sauté Mushrooms: In a large skillet over medium heat, heat the olive oil and butter until melted and hot. Add the sliced mushrooms and cook for 6 to 8 minutes, stirring occasionally, until they release their moisture and begin to brown.
- Add Aromatics: Stir in the minced garlic, salt, black pepper, and thyme. Continue to sauté for 1 to 2 minutes until fragrant.
- Make Cream Sauce: Reduce heat to low and pour in the heavy cream. Simmer gently for 3 to 5 minutes until the sauce thickens slightly.
- Combine Pasta and Sauce: Stir in the grated Parmesan cheese until melted and smooth. Add the cooked fettuccine to the skillet and toss to coat evenly with the creamy mushroom sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Adjust Seasoning and Serve: Taste the pasta and adjust the seasoning with more salt or pepper if needed. Sprinkle chopped fresh parsley over the top for freshness and serve warm with extra Parmesan cheese.
Notes
- For a dairy-free version, substitute coconut cream for heavy cream and use a plant-based Parmesan alternative.
- Add grilled chicken or sautéed spinach for extra protein or greens.
- Use a variety of mushrooms to maximize flavor and texture contrasts.
- Reserve pasta water carefully as it helps adjust sauce consistency without diluting flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 540
- Sugar: 3g
- Sodium: 320mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 80mg
