A delicious, earthy pasta dish, this Mushroom and Fettuccine with Red Pepper Flakes is your answer to an easy, quick and tasty dinner.
Oh how we love quick, yummy dinners over here! This dish has loads of flavor and a bit a heat from the red pepper flakes. It was pretty snazzy and sophisticated all around.
Here’s my favorite part. Probably one the best wine/food pairings with Oregon Pinot Noir is anything with an earthy, mushroom flavor. This recipe calls for either a red or white wine deglazing of the pan, poured right into the mushrooms. I have done it with both Pinoy Noir and Pinot Gris then served the dish with the same wine. Fantastic!! The Pinot Noir complements all the earthy flavors of the mushrooms and the dry, crisp Pinot Gris is light enough to let the mushroom flavors shine through. Perfection.
I hope you give this a try and enjoy it with a lovely glass of Pinot!!
Cook pasta in a large pot of boiling salted water according to package directions. Drain pasta reserving 1/2-1 cup of the pasta water; set aside.
Heat butter and oil in a saute pan over medium-high. When bubbles subside add garlic and pepper flakes; cook 1 minute. Stir in mushrooms, cooking until they release their liquid and it’s nearly evaporated, about 20 minutes. Deglaze pan with wine, simmering until nearly evaporated.
Add fettuccine to pan and stir in pasta water, 1/4 cup at a time, until it loosely coats pasta.
Off heat, toss pasta with Parmesan and season with salt. Garnish each serving with chopped parsley and more Parmesan.
Yum.
Mushrooms and Fettuccine with Red Pepper Flakes
Ingredients
- 8 ounces dry fettucine
- 3 Tablespoons butter
- 1 Tablespoon olive oil
- 2 teaspoons minced garlic
- 1/2 - 1 teaspoon red pepper flakes
- 1-1/2 lbs sliced baby bellas or cremini mushrooms
- 1/2 cup dry red or white wine
- 1/2 cup grated Parmesan
- salt to taste
- chopped fresh parsley
Directions
- Cook pasta in a large pot of boiling salted water according to package directions. Drain pasta reserving 1/2-1 cup of the pasta water; set aside.
- Heat butter and oil in a saute pan over medium-high. When bubbles subside add garlic and pepper flakes; cook 1 minute. Stir in mushrooms, cooking until they release their liquid and it's nearly evaporated, about 20 minutes. Deglaze pan with wine, simmering until nearly evaporated.
- Add fettuccine to pan and stir in pasta water, 1/4 cup at a time, until it loosely coats pasta. Off heat, toss pasta with Parmesan and season with salt. Garnish each serving with chopped parsley and more Parmesan.
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