Fettuccine pasta in a creamy mushroom and Parmesan sauce. Perfect for a cozy and comforting meal. Feel free to use a different variety of mushrooms like Cremini or Portobello, I have used button mushrooms as they were readily available. To reheat leftover pasta, make sure you reserve some pasta water. Just add the pasta water to make the sauce of desired consistency. If you forget to reserve your pasta water, just use regular water. Use freshly grated Parmesan as the cheese helps in binding the sauce and imparts a smooth richness to the sauce.
Mushroom Fettuccine
Yield: 2 servings
INGREDIENTS
100g fettuccine
1/2 onion, sliced
120g fresh mushrooms
2 tbsp butter + 1 tbsp olive oil
2 garlic cloves, minced
1/2 cup pasta water
1/2 cup heavy cream
1/4 cup freshly grated Parmesan + a little more for garnishing
Salt & Pepper to taste
Parsley, finely chopped, for garnishing
INSTRUCTIONS
- Boil the pasta al dente in salted water. Just before draining, scoop out some cooking water, then drain.
- Heat a heavy bottom pan add olive oil and butter followed by onion. Cook the onion on a low flame until translucent. Do not brown the onion.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt.
- When the mushrooms are golden, about 4 – 5 minutes, add garlic. Let the garlic cook until golden brown.
- Now add pasta water, cream, parmesan, salt and pepper. Stir to melt parmesan and simmer for 2 minutes, stirring regularly.
- Add fettuccine into the sauce and toss until sauce thickens and coats the pasta. If sauce gets too thick, add a splash of reserved pasta water.
- Garnish with parsley and serve immediately topped with extra Parmesan.
