Creamy Mushroom Fettuccine

Prep Time
Cook Time
Ready In

"Quick for a weeknight....less heavy than an alfredo sauce."

Original recipe yields 4 servings


  • Serving Size: 1 (236.4 g)
  • Calories 300.2
  • Total Fat - 9.7 g
  • Saturated Fat - 3.7 g
  • Cholesterol - 61.9 mg
  • Sodium - 1420.9 mg
  • Total Carbohydrate - 42.2 g
  • Dietary Fiber - 3.5 g
  • Sugars - 4 g
  • Protein - 10.5 g
  • Calcium - 180.9 mg
  • Iron - 2.6 mg
  • Vitamin C - 18.4 mg
  • Thiamin - 0.5 mg

Step 1

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Step 2

Heat a large nonstick skillet over medium-high heat. Add oil, swirl to coat. Add onion, mushrooms, garlic, 1/4 teaspoon salt, and pepper; saute 10 minutes or until mushrooms are browned and have released their liquid.

Step 3

Add wine and thyme; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat.

Step 4

Add hot cooked pasta, remaining 1/2 teaspoon salt, half and half, and Parmesan cheese to pan, tossing to combine. Return to heat just to warm the sauce. Sprinkle with chopped parsley and serve immediately.

Tips & Variations

No special items needed.



I scaled back for 1 serve though used more parmesan than was called for putting the finely grated into the mix of mushrooms and then shaving some on top as garnish and with some garlic bread on the side made for a fantastic meal, thank you breezermom, made for For Your Consideration at FF&FF.

review by:
(1 Dec 2016)