Description
A delicious and creamy fettuccine pasta dish featuring sautéed mushrooms and a rich sauce, perfect for a comforting meal.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced (button or cremini)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and sliced mushrooms. Cook for another 5-7 minutes until the mushrooms are browned and have released their moisture.
- Add the dried thyme, salt, and black pepper to the skillet, stirring to combine.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- Stir in the grated Parmesan cheese until melted and well combined. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached.
- Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce.
- Serve immediately, garnished with fresh parsley.
Notes
- For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of Parmesan cheese.
- Add cooked chicken or shrimp for extra protein, or toss in some spinach or peas for added vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 80mg