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!

  • 09 Apr 2025
  • Cook time 20 min
  • Prep time 10 min
  • 2 Servings
  • 9 Ingredients

Mushroom fettuccine with parmesan

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:

5 oz whole-wheat pasta
140g
1/2 cup vegetable broth
120g
1 tbsp butter
14g
1.50 tsp olive oil
7g
2 garlic cloves
6g
1.50 mushrooms
130g
1.50 fl oz white wine
44g
3 tsp lemon juice
16g
2 tbsp grated parmesan cheese
10g

Instructions:

1. Prepare the Sauce:
- 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.
2. Deglaze and Simmer:
- 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.
3. Combine Pasta and Sauce:
- 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.
4. Finish with Parmesan:
- 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.
5. Serve:
- 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 Size240 grams
Energy
Calories 230kcal11%
Protein
Protein 8g5%
Carbohydrates
Carbohydrates 27g8%
Fiber 3.50g9%
Sugar 2.58g3%
Fat
Fat 12g14%
Saturated 4.71g16%
Cholesterol 22mg-
Vitamins
Vitamin A 70ug8%
Choline 20mg4%
Vitamin B1 0.18mg15%
Vitamin B2 0.39mg30%
Vitamin B3 4.78mg30%
Vitamin B6 0.17mg10%
Vitamin B9 40ug10%
Vitamin B12 0.09ug4%
Vitamin C 4.77mg5%
Vitamin E 0.21mg1%
Vitamin K 1.57ug1%
Minerals
Calcium, Ca 70mg5%
Copper, Cu 0.42mg47%
Iron, Fe 1.54mg14%
Magnesium, Mg 50mg12%
Phosphorus, P 190mg15%
Potassium, K 360mg11%
Selenium, Se 40ug73%
Sodium, Na 270mg18%
Zinc, Zn 1.58mg14%
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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