There is nothing like a delicious bowl of pasta, especially when it's loaded with veggies. This easy Fettucini with Mushrooms is one of my favorites. Loads of mushrooms are sauteed and then tossed with pasta ribbons in a lemony herb sauce for the perfect fall pasta.
Ingredients for Fettuccini with Mushrooms:
1 pound fettuccine, cooked according to package instructions
1 cup reserved pasta water
30 ounces mushrooms, sliced
6 garlic cloves, minced
2 large or 3 small shallots, chopped
4 tablespoons butter
2 tablespoons olive oil
1/4 cup white wine or dry vermouth
zest of 1 lemon
juice of 1/2 lemon
1 teaspoon black pepper
1 teaspoon kosher salt
Time-Saving Tip: Sice the mushrooms up to a day in advance.
Let's see what we need.
We're ready to cook.
Cook the pasta according to the package instructions. Reserve 1 cup of cooking liquid.
Add the butter and oil to a large pan; heat until butter is melted.
Add the mushrooms and season with salt and pepper. Saute until the mushrooms release their liquid and the liquid evaporates.
Add the garlic and chopped shallots; saute for 2 -3 minutes.
Pour in the wine or vermouth and saute a minute. Stir in the parsley and lemon zest.
Add the cooked fettuccini and 3/4 cup of the reserved pasta water. Toss the pasta with the mushroom mixture and add the lemon juice. Adjust the seasoning and serve with parmesan cheese.
It's ready! Fettuccini with Mushrooms is so delicious and a perfect meatless meal. Slice up the mushrooms a day in advance, and dinner will come together as quickly as boiling a pot of pasta.
Enjoy!
Fettuccini with Mushrooms:
1 pound fettuccine, cooked according to package instructions
1 cup reserved pasta water
30 ounces mushrooms, sliced
6 garlic cloves, minced
2 large or 3 small shallots, chopped
4 tablespoons butter
2 tablespoons olive oil
1/4 cup white wine or dry vermouth
zest of 1 lemon
juice of 1/2 lemon
1 teaspoon black pepper
1 teaspoon kosher salt
Cook the pasta according to the package instructions. Reserve 1 cup of cooking liquid.
Add the butter and oil to a large pan; heat until butter is melted.
Add the mushrooms and season with salt and pepper. Saute until the mushrooms release their liquid and the liquid evaporates.
Add the garlic and chopped shallots; saute for 2 -3 minutes.
Pour in the wine or vermouth and saute a minute. Stir in the parsley and lemon zest.
Add the cooked fettuccini and 3/4 cup of the reserved pasta water. Toss the pasta with the mushroom mixture and add the lemon juice. Adjust the seasoning and serve with parmesan cheese.
Time-Saving Tip: Sice the mushrooms up to a day in advance.