Easy Fettuccine with Mushrooms Makes a Delicious Meatless Meal

Do you struggle with finding quick and easy meatless meals that are still satisfying? Look no further, because this Fettuccine with Mushrooms recipe is here to save the day! With just 15 minutes of cooking time, this dish is perfect for busy weeknights and tired cooks.

Not only is this dish full of flavor, thanks to the simple sauté of mushrooms and garlic with a touch of Parmesan and basil, it's versatile too. Swap out the fettuccine for any type of pasta you have available. Plus, you can easily adjust the recipe for canned or dried mushrooms.

Ready to give it a try? Let's dive in!

Most people immediately think of Alfredo sauce when they hear fettuccine. It is one of my favorite dishes, but traditional Alfredo sauce is loaded with heavy cream and loads of Parmesan. I have a  vegan "fauxFredo" recipe using white beans and loads of garlic that may also interest you.

This recipe is a simple sauté of mushrooms and garlic with some Parmesan and basil added at the end. No fuss no muss. It is meatless as written, but would be scrumptious with some grilled chicken slices, or maybe even some bacon or ham.

Fettuccine substitute

Don't feel limited to fettuccine with this dish. Linguini spaghetti, angel hair, or even some shaped pasta like rotini or penne would be fine.

What kind of mushrooms should I use?

For a dish like this I usually like some white or baby bella mushrooms, mostly because they are the easiest to find in the produce section. Just about any fresh mushroom would work.

To adjust the recipe for canned or jarred mushrooms you will want to add a little of the liquid, maybe a tablespoon or two, with the mushrooms an reduce the cooking time by a few minutes since you only need to heat them up.

For dried mushrooms, you are going to want to soak them in hot water for at least 30 minutes before starting the recipe. Once they are nice and soft use them like the canned mushrooms above with a little of the soaking liquid to add more umami mushroom flavor to the dish.

Recipe

Print Recipe Pin Recipe

Ingredients

 

• 16 ounce uncooked fettuccine (or other pasta)
• 2 tablespoon extra virgin olive oil
• 3-4 cloves fresh garlic (minced)
• 8 ounces fresh mushrooms, sliced (see notes)
• 1 teaspoon onion powder
• salt and pepper (to taste)
• ¼ cup vegetable or chicken broth
• ¼ cup pasta cooking liquid (see step 1)
• ¼ cup chopped fresh basil (or parsley) (divided use)
• ½ cup grated Parmesan cheese (divided use)

Instructions

 

• Prepare fettuccine according to package directions. Drain, but save about ¼ cup of the cooking liquid for the sauce.
• While the fettuccine is cooking, heat olive oil and garlic in a large skillet over medium-high heat. Cook, stirring occasionally, for 1 minute or just until garlic starts to turn golden brown.
• Add mushrooms and onion powder. Season with salt and black pepper, to taste, and stir to combine. Cook, stirring occasionally, until mushrooms start to release liquid and change color, approximately 4-5 minutes.
• Add reserved pasta cooking liquid and vegetable broth and continue cooking until liquid is reduced by half.
• Stir in half the fresh basil and Parmesan cheese and cook until the cheese is melted, about 1-2 minutes.
• Pour sauteed mushroom mixture over the cooked fettuccine pasta. Toss to combine. Serve immediately with remaining fresh basil and Parmesan cheese. 

Notes

To use dried mushrooms: soak in hot water at least 30 minutes before starting this recipe add some of the soaking liquid to when adding the mushrooms. To use canned mushrooms add some of the canning liquid when adding mushrooms. Reduce cooking time to about 2 minutes, just to heat the mushrooms. 

Sound fabulous? Share it!

more easy pasta recipes