Description
Creamy Mushroom and Sun-Dried Tomato Fettuccine
Ingredients
12 oz fettuccine pasta
2 tbsp olive oil
3 tbsp unsalted butter
3 cups mushrooms, sliced (button, cremini, or your choice)
1/3 cup sun-dried tomatoes, sliced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
Directions
Cook the pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
Sauté mushrooms: In a large skillet, heat olive oil and 1 tbsp of butter over medium heat. Add mushrooms and cook until golden and tender, about 5-6 minutes. Remove and set aside.
Cook the sauce: In the same skillet, melt the remaining butter. Sauté garlic for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for another minute.
Add cream and cheese: Lower the heat and pour in the heavy cream. Stir in Parmesan cheese, Italian seasoning, salt, and pepper. Simmer for 2-3 minutes until thickened.
Combine pasta and sauce: Add the cooked fettuccine and sautéed mushrooms back into the skillet. Toss until coated, adding reserved pasta water a little at a time to reach your desired sauce consistency.
Serve and garnish: Plate the pasta and garnish with fresh parsley. Enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~450 kcal per serving
#CreamyPasta #MushroomLovers #SunDriedTomatoes #VegetarianRecipes #PastaNight
