Mushroom Fettuccine Parmesan

Indulge in the creamy decadence of Mushroom Fettuccine Parmesan, a quick and satisfying pasta recipe perfect for weeknight dinners or special occasions. Featuring fettuccine coated in a velvety Parmesan cream sauce, this dish is elevated with a medley of golden sautéed white button and cremini mushrooms, offering a rich depth of umami flavor. Aromatic garlic, fresh parsley, and a hint of reserved pasta water create the perfect balance of savory and fresh, while the final touch of grated Parmesan makes every bite pure comfort food bliss. Ready in just 35 minutes and serving four, this mushroom lover’s delight is a crowd-pleasing classic that’s simple yet irresistibly gourmet.

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 12 ounces fettuccine pasta
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8 ounces white button mushrooms
• 8 ounces cremini mushrooms
• 3 units garlic cloves, minced
• 1 cup heavy cream
• 1.5 cups grated parmesan cheese
• 1 tablespoon fresh parsley, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup reserved pasta water

Directions

Step 1

Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.

Step 2

While the pasta is cooking, clean the white button and cremini mushrooms with a damp paper towel and slice them thinly.

Step 3

In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.

Step 4

Add the sliced mushrooms to the skillet and sauté for 6-8 minutes, stirring occasionally, until the mushrooms are golden brown and tender.

Step 5

Add the minced garlic to the skillet and cook for another 1-2 minutes, stirring frequently, until fragrant.

Step 6

Reduce the heat to low and pour in the heavy cream. Stir to combine, then let the mixture simmer for 2-3 minutes to thicken slightly.

Step 7

Gradually stir in the grated parmesan cheese, a little at a time, until fully incorporated and the sauce is smooth and creamy.

Step 8

Season the sauce with salt and black pepper to taste.

Step 9

Add the cooked fettuccine to the skillet and toss to coat the pasta evenly in the mushroom parmesan sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Step 10

Sprinkle the chopped fresh parsley over the pasta and give it a final toss.

Step 11

Serve the Mushroom Fettuccine Parmesan immediately, garnished with additional parmesan cheese if desired.

Nutrition Facts

Serving size	1346.7 grams (1346.7g)

Amount per serving	% Daily Value*
Calories	3074

Total Fat 175.60g	225%
Saturated Fat 90.70g	454%
Polyunsaturated Fat 5.70g
Cholesterol 422mg	141%
Sodium 3333mg	145%
Total Carbohydrate 268.90g	98%
Dietary Fiber 17.50g	63%
Total Sugars 21.30g
Protein 104.50g	209%

Vitamin D 32IU	159%
Calcium 1404mg	108%
Iron 3mg	18%
Potassium 1834mg	39%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 13.6%

Carbs: 35.0%