Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups fresh cremini or shiitake mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- ¼ cup fresh parsley, chopped
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook fettuccine in a large pot of salted boiling water until al dente; drain and set aside.
- In a large skillet over medium heat, heat olive oil and sauté sliced mushrooms until golden brown (5-7 minutes).
- Add minced garlic and red pepper flakes; cook until fragrant (about 1 minute).
- Pour in heavy cream, stirring to combine; let simmer on low until slightly thickened (3-5 minutes).
- Gradually stir in Parmesan cheese until melted; add fresh parsley.
- Toss cooked pasta with the mushroom sauce until well coated; serve immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 480
- Sugar: 2g
- Sodium: 360mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 70mg