The Best Creamy Mushroom Pasta Recipe | Chef Jean-Pierre

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

fresh parsley

🥗Healthier: spinach

💰Cheaper: dried herbs

Spinach adds nutrients while dried herbs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point and is heart-healthy.

Start by melting butter in a pan over medium heat.

Remove the stem from the portobello mushrooms and slice them.

Slice shiitake and cremini mushrooms, removing any tough stems.

Saute the red onion in the melted butter until slightly colored, about 2-3 minutes.

Add the portobello mushrooms to the pan first, as they take longer to cook.

Sprinkle mushroom salt and black pepper over the mushrooms and saute until they start to release water.

Add the shiitake and cremini mushrooms to the pan and continue to cook until all mushrooms are tender and water is evaporated.

Wait to add minced garlic until the mushrooms have cooked down to avoid burning it.

Add chopped fresh parsley and spinach to the pan for flavor.

Cook fresh fettuccine for about 2 minutes, then add it directly to the mushroom mixture.

Pour in heavy whipping cream and stir to combine.

Add grated pecorino romano and parmesan cheese, stirring until melted and creamy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens