A Cozy Evening Begins
My Favorite is Creamy Mushroom Fettuccine and It was one of those cool, crisp autumn evenings when all I wanted was to make something warm and comforting. I had been craving a hearty pasta dish, something that would fill the kitchen with delicious smells and leave us all satisfied. That’s when I decided to whip up my Creamy Mushroom Fettuccine. I’d found the recipe a while ago and had been waiting for the perfect night to try it. The idea of a one-pot meal was just too tempting, especially after a long day.
The Magic of Garlic and Mushrooms
I began by mincing some garlic and slicing fresh cremini mushrooms. As the butter melted in the skillet, I added the garlic, letting its aroma fill the air. A minute later, the mushrooms went in, sizzling and browning to perfection. The kitchen was alive with a rich, savory scent that promised good things to come. I seasoned everything with just a pinch of salt and pepper, watching as the mushrooms softened and released their wonderful flavor.
Pasta Perfection
Next, I tossed in the fettuccine and poured in vegetable broth. The pasta didn’t quite fit under the broth, but I knew that was okay—it would cook just fine. With the lid on, I let it simmer, stirring occasionally. The smell of the broth and mushrooms mingling together was incredible. After about ten minutes, the pasta was tender and coated in a silky sauce that was begging to be tasted. I poured in some heavy cream and stirred in Parmesan cheese, creating a velvety, creamy sauce that clung to every strand of fettuccine.
A Family Favorite
When I finally served the dish, everyone gathered around the table with eager anticipation. The creamy mushroom fettuccine was a hit! Each bite was a perfect blend of rich flavors and comforting textures. The dish was simple, yet so satisfying—a true weeknight winner. It was moments like these, sharing a delicious meal with family, that made all the effort worthwhile. I knew this recipe would become a regular on our dinner table, a comforting favorite for chilly evenings and busy nights alike.
Table of Contents
Chef’s Notes- Creamy Mushroom Fettuccine
- Have everything ready before starting to ensure a smooth cooking process, especially since the recipe moves quickly.
- This helps the fettuccine cook evenly and allows for enough room to stir without breaking the pasta.
- Let the mushrooms sauté long enough to develop a golden brown color, which enhances the umami flavor of the dish.
- While simmering the pasta, keep the heat low enough that the broth absorbs slowly, making the pasta tender while concentrating the flavor.
- Turn off the heat before adding Parmesan cheese to prevent it from clumping or becoming grainy. Stir gently for a smooth sauce.
- For a richer sauce, add an extra splash of cream just before serving.
- If the sauce becomes too thick, add a bit of vegetable broth or reserved pasta water to loosen it up.
- Let the pasta sit for 2-3 minutes after cooking to allow the sauce to thicken naturally as it cools slightly.
Creamy Mushroom Fettuccine
4
servings10
minutes20
minutes388
kcal30
minutesDive into this luscious, one-pot creamy mushroom fettuccine! It’s a rich, umami-packed delight that comes together in just 30 minutes. Perfect for those busy weeknights when you crave something comforting yet quick. This dish is sure to become a family favorite with its velvety sauce and tender pasta. Let’s get cooking!
Ingredients
- Garlic Butter Base
4 cloves of garlic minced
2 tablespoons unsalted butter
- Mushroom Mixture
8 ounces cremini mushrooms sliced
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
- Pasta and Broth
8 ounces fettuccine pasta
2 1/2 cups vegetable stock
- Creamy Sauce
1/3 cup heavy whipping cream
1/4 cup finely grated Parmesan cheese
Directions
- Garlic and Butter Sauté – In a deep skillet over medium heat, melt the butter and add the minced garlic. Sauté for about one minute until fragrant.
- Cooking Mushrooms – Add the sliced mushrooms to the skillet along with salt and pepper. Continue to sauté until the mushrooms release their moisture and begin to brown around the edges (approximately 5-7 minutes).
- Adding Pasta and Broth – Place the fettuccine in the skillet and pour in the vegetable broth. Stir to combine. It’s fine if the broth doesn’t completely cover the pasta.
- Creating Creamy Sauce – Pour in the heavy cream and stir well to combine with the pasta and mushrooms. Turn off the heat.
- Finishing Touches – Sprinkle the grated Parmesan cheese over the pasta and stir until melted and well incorporated. Taste and adjust seasoning with additional salt or pepper if needed.
Equipment
- chef’s knife
- cutting board
- nonstick pan
Nutrition Facts
- Calories: 388kcal
- Fat: 17g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 829mg
- Potassium: 300mg
- Carbohydrates: 47g
- Fiber: 2g
- Sugar: 3g
- Protein: 13g
- Vitamin A: 500IU
- Vitamin C: 2mg
- Calcium: 150mg
- Iron: 2mg
FAQ- Creamy Mushroom Fettuccine
Can I use a different type of pasta?
Yes! Spaghetti, linguine, or tagliatelle would work well as substitutes for fettuccine.
How can I make this dish vegan?
To make this dish vegan, use olive oil instead of butter, replace the heavy cream with coconut cream, and use nutritional yeast instead of Parmesan.
Can I prepare this dish in advance?
This dish is best enjoyed fresh, but you can prepare the sauce ahead of time and cook the pasta right before serving. Reheat the sauce gently to avoid separation.
What proteins can I add to this recipe?
Grilled chicken, shrimp, or even crispy tofu would complement the creamy sauce and mushrooms well.
How do I prevent the pasta from sticking together?
Stir the pasta occasionally while it’s simmering in the broth to prevent it from sticking.
