Fettuccine with Mushrooms

🛒 Ingredients

• Fettuccine pasta (dry) 80 g · 280 kcal
• Cremini mushrooms 150 g · 38 kcal
• Garlic cloves 6 g · 9 kcal
• Olive oil 14 g · 120 kcal
• Dry white wine 30 g · 25 kcal
• Vegetable broth 60 g · 5 kcal
• Heavy cream (35% fat) 50 g · 200 kcal
• Parmigiano Reggiano cheese, grated 20 g · 78 kcal
• Fresh parsley, chopped 5 g · 2 kcal
• Black pepper, freshly ground 1 g · 0 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a boil for the fettuccine. While the water heats, thinly slice the mushrooms and mince the garlic.
2. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook until golden brown and tender, about 5-7 minutes. Remove mushrooms and set aside.
3. Add the minced garlic to the same skillet and cook for 30 seconds until fragrant, being careful not to burn it. Deglaze the pan with white wine, scraping up any browned bits.
4. Pour in the vegetable broth and heavy cream, bringing the mixture to a gentle simmer. Return the cooked mushrooms to the skillet and season with salt and freshly ground black pepper to taste.
5. Cook the fettuccine in the boiling salted water according to package directions until al dente. Reserve about 1/2 cup of pasta water before draining.
6. Add the drained fettuccine to the skillet with the mushroom sauce. Toss well, adding a splash of reserved pasta water if needed to achieve a creamy consistency. Stir in grated Parmigiano Reggiano.
7. Serve immediately, garnished with fresh chopped parsley and an extra sprinkle of Parmigiano Reggiano.