Mushroom Fettuccine

4
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


""

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (409.4 g)
  • Calories 683.3
  • Total Fat - 19.8 g
  • Saturated Fat - 7.4 g
  • Cholesterol - 30.9 mg
  • Sodium - 2337.1 mg
  • Total Carbohydrate - 107.2 g
  • Dietary Fiber - 20.2 g
  • Sugars - 8.7 g
  • Protein - 22 g
  • Calcium - 399.3 mg
  • Iron - 2.2 mg
  • Vitamin C - 33 mg
  • Thiamin - 0.4 mg

Step 1

Bring a large pot of salted water to boil and cook pasta according to packaging directions, or until al dente.

Step 2

Drain pasta, reserving 3/4 cup cooking water, and set pasta aside.

Step 3

Heat olive oil in a large pan or skillet over medium-high heat and saute shallots until tender. 2-3 minutes.

Step 4

Add garlic and season with salt and pepper, stirring frequently so garlic doesn’t burn.

Step 5

Add sliced mushrooms and peas and cook until excess moisture evaporates and mushrooms are softened. About 10 minutes.

Step 6

Evenly distribute flour over the vegetables and stir to make sure everything is evenly coated. Then pour in broth and 1/2 cup cooking water and bring to a boil.

Step 7

Cook until mixture reduces and thickens, then remove from heat and stir in heavy cream and parmesan cheese. Taste and adjust seasoning, if necessary.

Step 8

Add pasta to sauce and stir to coat. Note: if sauce is too thick, use remaining pasta water to loosen it up.

Step 9

Garnish with more cheese, serve immediately and enjoy!

Tips & Variations


No special items needed.

Related

ImPat

Was in mushroom and pasta heaven, I used 4 different types of mushrooms and found it to be very filling meal and just had to leave a few mouthfuls of pasta but thorough enjoyed and I also scaled it back for 1 serve, thank you Marcia T., made for Alphabet Soup game.

review by:
(15 Jun 2018)