Creamy Fettuccine with Mushrooms and Bell Pepper



If you love mushrooms, this is the recipe for you.  Any Al Dente Pasta pairs beautifully with this recipe, but for extra mushroom flavor grab a bag of our Wild Mushroom Fettuccine! In fact, this delicious recipe is on our Wild Mushroom Fettuccine bag.  Enjoy!

  • Cook Time: 15 min
  • Ready Time: 15 min
  • Servings: 6



1 bag Al Dente Pasta

3 tbsp. olive oil

3 cloves garlic, minced

1 sweet red bell pepper, diced

1 lb. sliced mushrooms

3/4 tsp. salt

1/2 cup cream or half and half

3/4 cup grated Parmesan

1/2 cup parsley, chopped



While bringing large pot of water to a boil, heat olive oil in skillet. Add garlic and bell pepper for 1 minute. Add mushrooms and salt, cooking until mushrooms begin to brown. Add cream. Cook pasta for 3 minutes. Drain. Add pasta to skillet with Parmesan. Season and garnish with parsley.



For an easy to print version of recipe, click here.

2 Responses to Creamy Fettuccine with Mushrooms and Bell Pepper

  1. Lydia Bates says:

    Best pasta ever. Just used up my pappardelle and even though way past it’s “best by ” date it was perfect. Thanks!

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