Creamy basil fettuccine with mushrooms

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4


  • 12 oz Basil Fettuccine
  • 8 oz butter, divided
  • 2 cups sliced mushrooms
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese
  • 2 cloves garlic minced
  • minced parsley for garnish
  • salt & pepper


  • Clean the mushrooms and slice them. Add 2 tablespoons of butter to a skillet over medium-low heat. Once melted, add the mushrooms and garlic. Saute the mushrooms for 6-8 minutes. Add the rest of the butter and heavy cream. Let it simmer over low heat.
  • In the meantime, cook the pasta according to package instructions in a large pot. Drain the pasta and reserve a cup of pasta water. Return the pasta to the pan.
  • Add the mushroom sauce to the pan with pasta. Mix thoroughly. Add parmesan and a few ounces of the pasta water at a time until it reaches a creamy consistency. Season with salt and pepper. Serve and garnish with parsley.

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