🍄 Fettuccine with mushrooms
Fettuccine ai funghi is ribbon pasta tossed with mushrooms sautéed with garlic, finished with a splash of cream and fresh parsley. The mushrooms bring an earthy, savoury depth, the cream binds everything into a light, silky sauce, and the parsley keeps it fresh. It is a quick vegetarian main course, served hot straight from the pan.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 350 g dried fettuccine
- 400 g mushrooms, sliced
- 3 garlic cloves, sliced
- 150 ml cooking cream
- 2 tbsp olive oil
- a handful of parsley, chopped
- salt, black pepper
Method
- Cook the fettuccine in salted boiling water until al dente; keep some pasta water.
- Heat the oil in a wide pan and fry the mushrooms over high heat until browned.
- Add the garlic and cook 1 minute, then pour in the cream and simmer 2 minutes.
- Toss in the drained pasta, loosening with pasta water; season, add parsley and serve.
How to make it lighter
- Use more mushrooms and less pasta — they add volume for very few calories.
- Swap half the cream for pasta water to keep the sauce silky but lighter.
- Fry the mushrooms in 1 tbsp oil instead of 2; 1 tbsp oil ≈ 120 kcal.
History
Pasta with mushrooms is cooked all over Italy, especially in autumn when wild mushrooms such as porcini are in season. The creamy version is particularly popular in Italian restaurants abroad. Today it is a standard vegetarian choice on pasta menus around the world.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →