Creamy Mushrooms Fettuccine

This creamy mushroom fettuccine sleek smooth noodles coated in just the correct number of luxury sauce, speckled with garlic-buttery pan-roasted mushrooms.

I normally create this mushrooms fettuccine for dinner a few times each week. My family loves it if I create a few of those favorites such as Balsamic Soy Roasted Garlic Mushrooms or our Farfalle Pasta With Spinach, Mushrooms And Caramelized Onions or maybe Skillet Chicken And Mushroom Wine Sauce.

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Creamy Mushrooms Fettuccine

This creamy mushroom fettuccine sleek smooth noodles coated in just the correct number of luxury sauce, speckled with garlic-buttery pan-roasted mushrooms.

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 8

Calories 455kcal

Author Susan

Ingredients

• ½ cup Land O Lakes Butter, divided
• 16 oz fresh-sliced mushrooms
• 2 cloves fresh-minced garlic or a pinch of garlic-salt
• 1 lb fettuccine
• 1 cup heavy whipping-cream
• 1 tsp salt, to taste
• 1 cup reserved pasta-water
• ½ cup Parmesan-cheese
• fresh ground black-pepper
• parsley for topping

Instructions

• Wash the mushrooms. Add the mushrooms and garlic into a large skillet with 2 tbsp of the butter. Saute till the mushrooms are tender with deep brownish color 10-15minutes. Simmer over low-heat.
• Cook the fettuccine in a large pot according to package instructions. Drain, reserving just a bit of this water and return to pan.
• Add mushroom-sauce into the hot-fettuccine from the pan. Add Parmesan and around 1 cup of pasta-water as necessary for the consistency right. Season with pepper and salt. And now stand in the stove and then eat it directly out the pan.

Notes

• If you forget to reserve your pasta-water, simply use regular water. The longer you allow the fettuccine sit, the more water it may need in order to keep it creamy. A drizzle of truffle oil to finish will take it into another level.