Description
A rich and creamy pasta dish featuring sautéed garlic mushrooms, perfect for a comforting dinner.
Ingredients
Scale
- 8 oz fettuccine pasta
- 2 cups mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until they are golden brown.
- Add minced garlic to the skillet and cook for an additional minute until fragrant.
- Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese until melted and smooth.
- Season with salt and pepper to taste.
- Add the cooked fettuccine to the skillet and toss to coat in the creamy sauce.
- Serve hot, garnished with fresh parsley.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a plant-based cream.
- Feel free to add cooked chicken or shrimp for extra protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg