Creamy Mushroom Fettuccine

This creamy mushroom fettuccine recipe cooks mushrooms with garlic, butter, and a splash of wine until they’re rich and earthy, then tosses them with pasta and Parmesan for a silky mushroom sauce that tastes restaurant-style but is easy to make at home.

Course Dinner, Main Course, Pasta Dinner

Cuisine Italian

Keyword creamy mushroom fettuccine, easy pasta dinner, fettuccine with mushroom sauce, garlic parmesan mushroom pasta, Mushroom Fettuccine, mushroom fettuccine alfredo, mushroom fettuccine recipe, portobello fettuccine, vegetarian fettuccine recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 374kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate measuring.
Knife For slicing mushrooms.
Pasta Pot For cooking the fettuccine.
skillet For cooking the garlic, mushrooms, and deglazing with wine.

Ingredients

8 oz (227 g) dry fettuccine
3 tbsps (42 g) butter
1 tbsp (15 ml) olive oil
2 tsps (6 g) minced garlic
1 tsp (1 g) red pepper flakes
1½ lbs (681 g) sliced baby bella (portobella) mushrooms or other mushrooms like cremini
½ cup (120 ml) dry red wine or sub chicken broth
½ cup (50 g) grated Parmesan plus more for garnish
salt to taste
chopped fresh parsley

Instructions

Cook the pasta in a large pot of boiling salted water according to the package directions. Drain, reserving 1/2 to 1 cup (120 to 240 mL) of the pasta water; set aside.
8 oz (227 g) dry fettuccine
Heat butter and oil in a sauté pan over medium-high heat. Once the bubbles subside, add garlic and pepper flakes, and cook for 1 minute. Stir in the mushrooms and cook until they release their liquid and it nearly evaporates, about 20 minutes. Deglaze the pan with wine, and simmer until the wine is almost evaporated.
3 tbsps (42 g) butter, 1 tbsp (15 ml) olive oil, 2 tsps (6 g) minced garlic, 1 tsp (1 g) red pepper flakes, 1½ lbs (681 g) sliced baby bella (portobella) mushrooms, ½ cup (120 ml) dry red wine
Add the fettuccine to the pan and stir in the reserved pasta water, 1/4 cup (60 mL) at a time, until the pasta is loosely coated.
Remove from heat, toss the pasta with Parmesan, and season with salt. Garnish each serving with chopped parsley and more Parmesan if you want.
½ cup (50 g) grated Parmesan, salt , chopped fresh parsley

Video

Notes

Use cremini, portobello, or shiitake mushrooms for different flavors in this mushroom fettuccine recipe.
Save extra pasta water. It’s the secret to getting that creamy mushroom fettuccine sauce just right.
Parmesan works best if you grate it yourself — it melts smoother into the sauce.
If the sauce thickens too much when reheating, loosen it with a splash of broth or water.

For optimal outcomes when making this creamy mushroom fettuccine, I recommend referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

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Nutrition