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–+ servings
Savory mushroom and fettuccine pasta dish with fresh parsley garnish.

Mushroom Fettuccine

A rich, creamy, and easy-to-make Italian mushroom pasta recipe with earthy mushrooms, fresh herbs, and authentic Italian flavor. Ready in under 30 minutes!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Lunch, Primo
Cuisine Italian
Servings 2
Calories 540 kcal

Equipment

Ingredients
  

For the Mushrooms:

  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 200 g 7 oz mixed mushrooms (cremini, porcini, oyster), cleaned and sliced
  • 2 cloves garlic minced
  • Salt and black pepper to taste

For the Sauce:

  • ½ cup heavy cream
  • ¼ cup grated Parmigiano-Reggiano cheese
  • 1 teaspoon chopped fresh thyme

For the Pasta:

  • 200 g 7 oz fresh tagliatelle or fettuccine
  • Salt for pasta water

Garnish:

  • Fresh parsley chopped
  • Extra grated cheese

Instructions
 

  • Boil a large pot of salted water. Add the tagliatelle and cook until al dente (fresh pasta cooks in about 3 minutes). Reserve ¼ cup pasta water, then drain.
  • Heat olive oil and butter in a sauté pan over medium heat. Add sliced mushrooms and a pinch of salt. Sauté for 6–8 minutes until golden and fragrant.
  • Stir in garlic and thyme. Cook for another minute until the garlic softens.
  • Pour in the cream and stir gently. Simmer for 2–3 minutes until the sauce begins to thicken.
  • Add the cooked pasta and toss with the sauce. Sprinkle in the Parmigiano-Reggiano and a splash of pasta water if needed. The sauce should lightly coat each strand.
  • Taste and adjust seasoning. Serve immediately with fresh parsley and more grated cheese on top.

Nutrition

Serving: 2gCalories: 540kcalCarbohydrates: 46gProtein: 14gFat: 34gSodium: 360mgFiber: 3gSugar: 4g
Keyword authentic Italian pasta, easy Italian recipes, mushroom pasta recipe
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