Creamy Mushroom Fettuccine
Velvety, rich, and bursting with earthy flavour, Creamy Mushroom Fettuccine is the kind of pasta dish that feels like a warm hug in a bowl. Otway Pasta Company’s fettuccine pairs beautifully with a silky garlic-infused cream sauce, loaded with golden, sautéed mushrooms and finished with a generous dusting of parmesan.
Simple to prepare yet big on flavour, this dish is all about the magic that happens when butter, mushrooms, and cream come together. A splash of reserved pasta water gives the sauce a luscious finish that clings to every ribbon of fettuccine. Topped with fresh parsley and cracked black pepper, it’s an easy weeknight dinner that tastes like something straight out of your favourite trattoria.
Ingredients
1/2 cup of butter.
2 cloves fresh minced garlic, or a pinch of garlic salt
500 grams fresh sliced mushrooms (more if you love mushrooms!)
1 cup heavy whipping cream
1 packet of Otway Pasta fettuccine
1/2 cup Parmesan cheese
1 cup reserved pasta water
1 teaspoon salt (more to taste)
fresh ground black pepper
parsley for topping
Instructions
Clean the mushrooms. Add the garlic and mushrooms to a large pan with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color – 10-15 minutes. Add the cream and the rest of the butter. Simmer over low heat.
Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.
Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season with salt and pepper. And now stand at the stove and eat it straight out the pan. So good.
