Mushroom fettuccine with parmesan
Indulge in a savory Mushroom Fettuccine with Parmesan, featuring whole-wheat pasta, a touch of white wine, and fresh garlic in a buttery vegetable broth. Finished with a hint of lemon and topped with freshly grated Parmesan, this elegant and easy-to-make dish brings gourmet flavors straight to your kitchen table. Perfect for a weeknight dinner or a special occasion!
- 26 May 2025
- Cook time 20 min
- Prep time 10 min
- 2 Servings
- 9 Ingredients
Mushroom Fettuccine with Parmesan is a delightful, easy-to-make dish that's perfect for a weeknight dinner or a special occasion. Using simple ingredients like whole-wheat pasta, fresh mushrooms, and flavorful parmesan cheese, you can create a delicious and satisfying meal that everyone will love.
Ingredients:
Instructions:
- While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat until the butter is fully melted and the mixture is hot.
- Add the minced garlic to the skillet and sauté for about 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
- Add the sliced mushrooms to the skillet. Cook them until they are tender and have released their juices, about 5-7 minutes.
- Pour the white wine into the skillet with the mushrooms and garlic. Stir well to combine and let it cook for about 2-3 minutes until the wine has reduced by half.
- Add the vegetable broth and lemon juice. Stir again and bring to a light simmer. Allow it to cook for another 3-5 minutes to let the flavors meld together.
- Add the cooked pasta to the skillet with the mushroom sauce. Toss everything together until the pasta is well coated with the sauce.
- Cook for an additional 2-3 minutes to heat the pasta through and allow it to absorb some of the sauce.
- Sprinkle the grated parmesan cheese over the pasta, and toss everything together until the cheese is melted and evenly distributed.
- Season with salt and pepper to taste.
- Divide the mushroom fettuccine among serving plates.
- Garnish with fresh parsley, if desired.
- Serve immediately and enjoy your delicious Mushroom Fettuccine with Parmesan!
Tips:
- Use fresh mushrooms for the best flavor and texture. Cremini or button mushrooms work well, but feel free to experiment with other varieties.
- Cook the pasta al dente according to package instructions to ensure it has a perfect, slightly firm bite.
- Reserve a small amount of pasta water before draining. You can use this starchy water to help thicken your sauce if needed.
- Don't overcook the garlic. Sauté it just until fragrant to prevent it from becoming bitter.
- Deglaze the pan with white wine to lift all the flavorful bits from the bottom. If you prefer not to use wine, you can substitute it with additional vegetable broth.
- Add the lemon juice at the end of cooking to preserve its bright, fresh flavor.
- Grate your own parmesan cheese for the best taste and texture, as pre-grated cheese often contains anti-caking agents that can affect the sauce's consistency.
Serve your Mushroom Fettuccine with Parmesan hot, garnished with additional parmesan cheese and a sprinkle of fresh herbs if desired. This dish pairs beautifully with a side salad or steamed vegetables for a complete, nutritious meal. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 240 grams |
| Energy | |
| Calories 230kcal | 11% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 27g | 8% |
| Fiber 3.50g | 9% |
| Sugar 2.58g | 3% |
| Fat | |
| Fat 12g | 14% |
| Saturated 4.71g | 16% |
| Cholesterol 22mg | - |
| Vitamins | |
| Vitamin A 70ug | 8% |
| Choline 20mg | 4% |
| Vitamin B1 0.18mg | 15% |
| Vitamin B2 0.39mg | 30% |
| Vitamin B3 4.78mg | 30% |
| Vitamin B6 0.17mg | 10% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 4.77mg | 5% |
| Vitamin E 0.21mg | 1% |
| Vitamin K 1.57ug | 1% |
| Minerals | |
| Calcium, Ca 70mg | 5% |
| Copper, Cu 0.42mg | 47% |
| Iron, Fe 1.54mg | 14% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 190mg | 15% |
| Potassium, K 360mg | 11% |
| Selenium, Se 40ug | 73% |
| Sodium, Na 270mg | 18% |
| Zinc, Zn 1.58mg | 14% |
| Water | |
| Water 190g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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