Fettuccine with Shiitake Mushrooms & Basil

Fettuccine with Shiitake Mushrooms & Basil

38 Reviews
From: EatingWell Magazine, Fall 2004

EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 2 ounces shiitake mushrooms, stemmed and sliced (1½ cups)
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons lemon juice, juice
  • ¼ teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • 8 ounces whole-wheat fettuccine, or spaghetti (see Ingredient note)
  • ½ cup chopped fresh basil, divided
  • ½ cup freshly grated Parmesan cheese, (1 ounce)


  • Active

  • Ready In

  1. Bring a large pot of lightly salted water to a boil for cooking pasta.
  2. Heat oil in large nonstick skillet over low heat. Add garlic and cook, stirring, until fragrant but not browned, about 1 minute. Add mushrooms and increase heat to medium-high; cook, stirring occasionally, until tender and lightly browned, 4 to 5 minutes. Stir in lemon zest, lemon juice, salt and pepper. Remove from the heat.
  3. Meanwhile, cook pasta, stirring occasionally, until just tender, 9 to 11 minutes or according to package directions. Drain, reserving ½ cup cooking liquid.
  4. Add the pasta, the reserved cooking liquid, Parmesan and ¼ cup basil to the mushrooms in the skillet; toss to coat well. Serve immediately, garnished with remaining basil.
  • Ingredient Note: Whole-wheat pastas are higher in fiber than white pastas. They can be found in health-food stores and some large supermarkets.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 314 calories; 11 g fat(3 g sat); 7 g fiber; 47 g carbohydrates; 12 g protein; 40 mcg folate; 9 mg cholesterol; 3 g sugars; 0 g added sugars; 379 IU vitamin A; 6 mg vitamin C; 124 mg calcium; 2 mg iron; 332 mg sodium; 218 mg potassium
  • Carbohydrate Servings: 3
  • Exchanges: 2½ starch 1 lean meat 1 fat

Reviews 38

February 10, 2019
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By: Sassy
I gave prep instructions 3 stars. For 5stars, don't cook garlic first and add mushrooms and cook at med-high heat, which will burn garlic and make it bitter. INSTEAD, use a tsp of oil, reserving the rest to finish, and brown mushrooms in a good non-stick skillet. This also prevents the oil from oxidizing and preserves the nutrients in the oil. When mushrooms are golden, add garlic and other ingredients. When pasta is done, add to mushroom mixture with pasta water and stir constantly to utilize pasta starch and make a thicker "sauce", as many good Italian chefs do. Finally stir in reserved oil and Parm cheese until incorporated into "sauce". Makes a moister, tastier dish without the burned garlic bitterness and keeps the healthy properties of the olive oil.
February 09, 2019
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By: AnneC
Light and lemony and wonderful!
September 11, 2017
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By: johanna
We liked this dish a great deal...next time I'd add more mushrooms though.
July 14, 2017
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By: sbutk
While the flavor combination of the dish was very good and the mushrooms were nice and meaty, my family and I did find this recipe to be a bit dry. We doubled the recipe - as otherwise it just wouldn't have been enough for a family of three's dinner - but perhaps we didn't reserve enough of the pasta water. Anyway, one possible solution, which I tried with some reheated leftovers the next day, is to plate the dish and then drizzle with olive oil. Made for a slightly more attractive serving and a moister mouthful. All in all this recipe was a keeper. Next time around though, we'll probably cut the amount of lemon (both juice and zest) in half; and cut the basil by 1/4 - we really didn't feel the need for extra garnish. But those modifications are based on our individual tastes and may not be necessary for everyone.
July 06, 2017
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By: lucyliu
If you are looking for a creamy pasta, please dont make this. This was a delicious lemony pasta! I made it using spaghetti and added baby tomatoes with the sliced mushrooms and a handful of spinach right at the end since it cooks so quickly. The shitake mushrooms tasted awesome in it. We did just a dash of lemon zest and lots of lemon juice (thats how we like it). I didn't have fresh basil on hand so we left it out, and it still tasted amazing. This was a fast dish to prep and I will definitely be adding this to the weekly rotation.
June 06, 2017
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By: Veronika Zwicke
Great, tasty, and easy dinner to make. Anything with lots of Parmesan and mushrooms is a win for me.
May 05, 2016
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By: EatingWell User
Bright and full of flavor This was a delicious meal. It was fresh, bright, and vibrant. I really enjoyed the garlic, basil, and lemon together. It was really lovely. I think it would also be good with a cheese ravioli with the mushroom/lemon/garlic/basil as a sauce. I would definitely make this again.
April 01, 2015
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By: EatingWell User
My changes I used basil infused oil instead of fresh basil, a bit less lemon juice then called for, no zest, extra salt and feta instead of parm. I also put in 2 links of sweet italian sausage crumbled, cooked and mixed in and fresh spinach added right at the end when all mixed together so it just wilted w/ the heat of the pasta and it was yum. I also didn't add any of the cooking water, just drained the pasta with the lid on, not in a strainer so a bit was left in. I think it would have been too watery with it.
August 30, 2014
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By: EatingWell User
Outstanding with some Italian sausage! I literally just made this about 20 minutes ago and it is outstanding! I did, however, cook and crumble two links of Italian sausages before hand and added that to the mushrooms and garlic after they had cooked. I also used gluten free pasta. The flavor is bright, bold, and hearty. This recipe is a keeper for sure.
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