Fettuccine with Shiitake Mushrooms & Basil

Fettuccine with Shiitake Mushrooms & Basil

36 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
Nutrition per serving may change if servings are adjusted.
  • 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 36

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.
July 21, 2013
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By: Margaret Rand Corbett
Family Said 10 Stars!! Made the recipe as written. Will definitely make again. With the lemon flavor, shrimp would be a nice addition. Pros: Quick, Easy, and Delicious! Cons: None!
March 04, 2013
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By: EatingWell User
Missing something Loved the combination of flavors, but found them very mild. It's fettuccine. With lemon. And garlic. Parmesan. Not enough mushrooms in my opinion. Maybe good as a smaller serve as a side to a dish. But not a meal on its own. A decent serve, if serving for 4 as the recipe suggests, but I finished the meal, full belly but looking for something else. Was not satisfied. Pros: Easy, budget friendly Cons: Lack of flavor
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