Hey there, my friend 👋. This mushroom fettuccine is about to become your new go-to pasta dish. The creamy sauce? Out of this world. The mushrooms? Perfectly sautéed and packed with flavor.
And the best part? You only need a handful of ingredients and about 30 minutes to whip it up. No fancy techniques—just pure, simple goodness. Let’s get started.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Large pot
- Strainer
- Large skillet or frying pan
- Wooden spoon or spatula
- Knife
- Cutting board
- Measuring cups and spoons
- Tongs (for tossing the pasta)
Important Info
- Servings: 4 plates of pasta
- Estimated Cost to make this recipe: Around $10 depending on ingredient prices
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Additional time: None
- Calories per serving: 450
- Cook method: Stovetop
- Season: Perfect all year round
- Courses: Main Course
- Cuisine: Italian
- Diets: Vegetarian
How to Make Mushroom Fettuccine
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 12 oz fettuccine pasta
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 8 oz mushrooms, sliced (button, cremini, or your choice)
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional, for heat)
- 1 tbsp fresh parsley, chopped (for garnish)
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Fettuccine pasta | Linguine, spaghetti, or tagliatelle |
| Heavy cream | Half-and-half or whole milk (for a lighter version) |
| Parmesan cheese | Pecorino Romano or Grana Padano |
| Olive oil | Butter or vegetable oil |
| Red pepper flakes | Cayenne pepper or black pepper |
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta.
- While the pasta cooks, heat the olive oil and 2 tbsp of butter in a large skillet over medium heat.
- Add the mushrooms and cook, stirring occasionally, until they are golden brown and softened, about 5–7 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant. Be careful not to burn it.
- Pour in the heavy cream and bring it to a simmer. Stir in the salt, black pepper, and red pepper flakes.
- Reduce the heat to low and add the Parmesan cheese. Stir until it melts into the sauce.
- Add the cooked fettuccine to the skillet and toss everything together. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Remove from heat and stir in the remaining tablespoon of butter for extra richness.
- Garnish with fresh parsley and serve immediately.
Helpful Tips
- Use a mix of mushrooms like cremini, shiitake, or portobello for deeper flavor.
- Don’t rinse your pasta after draining—it helps the sauce cling to it.
- If the sauce gets too thick, add more pasta water little by little.
- Want a protein boost? Add grilled chicken or shrimp.
- Make sure to use freshly grated Parmesan for the best taste and texture.
What to Serve with Mushroom Fettuccine
This dish pairs well with:
- Garlic bread
- A simple green salad
- Roasted vegetables
- A glass of white wine (if you’re feeling fancy)
How Do You Serve the Recipe?
Use tongs to plate the pasta neatly. Sprinkle extra Parmesan and fresh parsley on top. Serve hot for the best taste.
Where Do You Serve This Recipe the Most?
This is perfect for a cozy dinner at home, a casual get-together, or even date night. It’s also a great choice for meal prep—just reheat and enjoy.
Storage
Short-Term Storage (Room Temperature)
- If serving later, keep it covered in a pot for up to 1 hour.
- Stir in a little warm water before serving to refresh the sauce.
Refrigeration
- Store leftovers in an airtight container for up to 3 days.
- Reheat gently on the stovetop with a splash of cream or milk to bring back the creaminess.
Freezing
- Freezing is not recommended because cream-based sauces can separate.
- If you must freeze it, store in a freezer-safe container for up to 1 month and reheat on low heat, stirring constantly.
Frequently Asked Questions
Can I make this dairy-free?
Yes, you can use coconut cream or cashew cream instead of heavy cream and nutritional yeast instead of Parmesan.
Can I use a different type of pasta?
Yes, but fettuccine works best because it holds onto the sauce well. Linguine, spaghetti, or tagliatelle are good alternatives.
How do I make it lighter?
Use half-and-half or whole milk instead of heavy cream, and reduce the amount of butter.
Can I add vegetables?
Yes, spinach, bell peppers, or sun-dried tomatoes work great in this dish. Add them in when you sauté the mushrooms.
Is this kid-friendly?
Absolutely. If your kids don’t like mushrooms, chop them finely so they blend into the sauce.
Meta Description
This mushroom fettuccine recipe is creamy, rich, and packed with flavor. A simple 30-minute pasta dish that’s perfect for any day of the week.