Description
Creamy Mushroom and Sun-Dried Tomato Fettuccine
Ingredients
12 oz fettuccine pasta
2 tbsp olive oil
3 tbsp unsalted butter
3 cups mushrooms, sliced (button, cremini, or your choice)
1/3 cup sun-dried tomatoes, sliced
3 cloves garlic, minced
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 tsp Italian seasoning
Salt and pepper to taste
Fresh parsley for garnish
Directions
Cook the pasta: Bring a large pot of salted water to a boil. Cook fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain.
Sauté mushrooms: In a large skillet, heat olive oil and 1 tbsp of butter over medium heat. Add mushrooms and cook until golden and tender, about 5-6 minutes. Remove and set aside.
Cook the sauce: In the same skillet, melt the remaining butter. Sauté garlic for 1 minute until fragrant. Stir in sun-dried tomatoes and cook for another minute.
Add cream and cheese: Lower the heat and pour in the heavy cream. Stir in Parmesan cheese, Italian seasoning, salt, and pepper. Simmer for 2-3 minutes until thickened.
Combine pasta and sauce: Add the cooked fettuccine and sautéed mushrooms back into the skillet. Toss until coated, adding reserved pasta water a little at a time to reach your desired sauce consistency.
Serve and garnish: Plate the pasta and garnish with fresh parsley. Enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~450 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for a perfect dish. First, ensure all ingredients are prepped before heating your pan. When cooking the pasta, heavily salt the water—it should taste like the sea—as this seasons the pasta from within. While the pasta cooks, begin sautéing the mushrooms. The key is to not overcrowd the skillet; cook them in batches if necessary to achieve a proper golden sear, not steam. After removing the mushrooms, add the butter and garlic to the pan, being careful not to burn the garlic. When adding the cream and cheese, keep the heat low to prevent the sauce from breaking or the cheese from clumping. The final toss is crucial: add the pasta water gradually. The starch emulsifies with the fat, creating a luxuriously silky sauce that clings to every strand of fettuccine.
Serving Suggestions
This rich pasta pairs beautifully with simple, contrasting sides. Serve it with a crisp arugula salad dressed in a sharp lemon vinaigrette to cut through the creaminess. For a protein addition, grilled chicken or shrimp complement the flavors well. Garlic bread is a classic choice for soaking up any extra sauce. To elevate the presentation, finish with extra grated Parmesan, a crack of black pepper, and a light drizzle of high-quality olive oil.
How-to Summary
In short: Cook pasta, reserve water. Sear mushrooms until golden. Sauté garlic and sun-dried tomatoes. Create sauce with cream and Parmesan. Combine everything in the skillet, using pasta water to adjust consistency. Garnish and serve immediately.
Frequently Asked Questions
Can I make this sauce ahead of time? Yes, but reheat it gently over low heat, adding a splash of milk or cream to loosen it, as it will thicken when cooled.
What’s a good substitute for heavy cream? For a lighter version, half-and-half works, but the sauce will be less rich. For a dairy-free option, full-fat coconut cream can be used, though it will impart a slight coconut flavor.
How do I store and reheat leftovers? Store in an airtight container for up to 3 days. Reheat in a skillet with a small amount of water, broth, or milk over low heat, stirring frequently.
Can I use a different pasta shape? Absolutely. Tagliatelle, pappardelle, or rigatoni are excellent choices that also hold creamy sauces well.
Are sun-dried tomatoes in oil or dry better? Those packed in oil are more flavorful and tender for this recipe. If using dry-packed, rehydrate them in hot water for 10 minutes before slicing.
Common Mistakes to Avoid
- Overcooking the pasta. Always aim for al dente, as it will continue to cook slightly in the sauce.
- Skipping the pasta water. This starchy liquid is essential for creating a cohesive, restaurant-quality sauce.
- Using pre-grated Parmesan cheese. It often contains anti-caking agents that can make your sauce grainy. Always grate fresh.
- Adding cheese to boiling sauce. High heat can cause the cheese to separate. Ensure the heat is low when incorporating the Parmesan.
- Crowding the pan with mushrooms. This leads to steaming instead of browning, which diminishes their flavor.
Conclusion
This Creamy Mushroom and Sun-Dried Tomato Fettuccine is a testament to how a few quality ingredients can create a spectacular meal in under 30 minutes. The umami from the seared mushrooms, the tangy sweetness of the tomatoes, and the luxurious Parmesan cream sauce come together for a truly satisfying vegetarian dish. By following the detailed steps and avoiding common pitfalls, you can consistently achieve a pasta that feels gourmet yet is entirely approachable for any weeknight dinner. Buon appetito!