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.
Servings 8
Calories 455kcal
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.