Directions
Say hello to my new favorite pasta dish. This “Mushroom Parmesan Fettuccine” is absolutely mouthwatering.
If you love mushrooms as much as we do then your going to want to try this recipe.
I’ve never had a mushroom pasta dish served to me like this in the restaurants, have you?
However if a restaurant’s did decide to serve such a dish.
I’m sure it would be very successful, so take note Resturants of North America!
This recipe can be made vegan instead of just vegetarian if you want. However you would want to replace the butter, parmesan cheese and cream with vegan options of course.
I can already hear the Vegan eaters out there praising!!
And of course you can use “gluten free” pasta if your on such a diet. So really there is no excuse to not indulging once in a while in such an amazing dish.
HOW TO MAKE MUSHROOM PASTA
- In a large pot of boiling salted water, cook the fettuccine according to package instructions. Once cooked till al dente strain and set aside.
- Meanwhile, in a large skillet over medium heat add in the butter then the sliced mushrooms.
- Saute till the mushrooms have browned, then add in the minced garlic and chopped parsley.
- Saute the garlic with the mushrooms for 2 minutes before adding in the fresh parmesan cheese.
- Toss back in the cooked fettuccine then season with salt and pepper. Serve and enjoy!
This recipe would be perfect for a romantic dinner with your loved or whenever really.
If you want to make it with milk instead of cream for a more lower fat version, you can go ahead and do that as well.
Just make sure your adding the cream or milk in after the mushrooms have been browned.
Because browing the mushrooms in the butter first really makes these mushrooms super tasty and should not be skipped.
Sprinkle a little more of that fresh parmesan cheese overtop before serving and you will be in mushroom pasta heaven.
Bone appetit!
I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Mushroom Parmesan Fettuccine
For the mushroom lovers of the World!
Ingredients
- 300 g Fettuccine pasta
- 400g Brown Mushrooms, sliced thinly
- 1 cup fresh parmesan cheese
- 4 tbsp butter
- 2 garlic cloves , minced
- Salt and pepper to taste
- Parsley , finely chopped
Instructions
- In a large pot of boiling salted water, cook the fettuccine according to package instructions. Once cooked till al dente strain and set aside.
- Meanwhile, in a large skillet over medium heat add in the butter then the sliced mushrooms.
- Saute till the mushrooms have browned, then add in the minced garlic and chopped parsley.
- Saute the garlic with the mushrooms for 2 minutes before adding in the fresh parmesan cheese.
- Toss back in the cooked fettuccine then season with salt and pepper. Serve and enjoy!
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 602Total Fat: 28gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 54mgSodium: 895mgCarbohydrates: 68gFiber: 8gSugar: 7gProtein: 23g
These calculations are based off Nutritionix
