How to Make Fettuccine with Creamy Mushroom Sauce

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 lower in calories and adds a cheesy flavor.

Cook fettuccine in a large pot of salted boiling water until al dente, about 8-10 minutes.

Drain the fettuccine and reserve some pasta water.

Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering.

Add sliced shiitake, oyster, and cremini mushrooms and cook until browned and tender, about 5-7 minutes.

Stir in 2 minced garlic cloves and 1 chopped onion, cooking until fragrant, about 2-3 minutes.

Pour in 1/2 cup white wine and let simmer until reduced by half, about 3-4 minutes.

Add 1 cup heavy cream and stir to combine, cooking until thickened, about 5 minutes.

Season the sauce with 1 teaspoon salt, 1/2 teaspoon black pepper, and a pinch of nutmeg.

Toss the cooked fettuccine into the sauce, adding reserved pasta water as needed to reach desired consistency.

Stir in 1 cup grated parmesan cheese until melted and creamy.

Finish with a squeeze of 1 tablespoon lemon juice and 1/4 cup chopped fresh parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens