Fettuccine with Creamy Mushroom Sauce

Fettuccine with Creamy Mushroom Sauce

6 Reviews
From the EatingWell Kitchen

Any variety of mushroom will work in this creamy vegetarian pasta sauce, but we particularly like a combination of shiitake, oyster and cremini. Adding a few wild varieties, such as chanterelle or lobster mushrooms, will make the sauce extra-special.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 12 ounces whole-wheat fettuccine
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped shallot
  • 2 tablespoons chopped garlic
  • 1 1/2 teaspoons chopped fresh thyme or 3/4 teaspoon dried
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 pounds mixed mushrooms, sliced
  • 2 tablespoons brandy or dry sherry
  • 3 tablespoons all-purpose flour
  • 1 cup vegetable broth or “no-chicken” broth
  • 1/3 cup light cream
  • 1/2 cup grated Parmesan cheese, divided


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  1. Bring a large pot of water to a boil. Cook pasta until just tender, 8 to 10 minutes or according to package instructions. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.
  2. Meanwhile, heat oil in a large skillet over medium-high heat. Add shallot, garlic, thyme, salt and pepper and cook, stirring, until the shallot is light brown, 1 to 3 minutes. Add mushrooms and cook, stirring occasionally, until the liquid from the mushrooms has evaporated, 7 to 10 minutes.
  3. Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute. Sprinkle flour over the mushroom mixture and stir to coat. Pour in broth and bring to a boil, stirring constantly. Simmer, stirring, until thickened, about 1 minute. Remove from the heat. Stir in cream and 1/4 cup Parmesan.
  4. Stir the mushroom sauce into the drained pasta. If the sauce seems too thick, stir in some of the reserved pasta-cooking liquid to thin to desired consistency. Serve sprinkled with the remaining 1/4 cup Parmesan.

Nutrition information

  • Serving size: about 1 1/2 cups
  • Per serving: 339 calories; 8 g fat(3 g sat); 9 g fiber; 55 g carbohydrates; 15 g protein; 45 mcg folate; 14 mg cholesterol; 5 g sugars; 0 g added sugars; 326 IU vitamin A; 3 mg vitamin C; 114 mg calcium; 3 mg iron; 537 mg sodium; 560 mg potassium
  • Nutrition Bonus: Zinc (18% daily value), Magnesium (17% dv), Potassium (16% dv), Iron (15% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 vegetable, 1 fat

Reviews 6

August 26, 2014
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By: EatingWell User
Pleasantly Surprised! I had store bought Mushroom Ravioli and wanted a sauce for them. Just cut the recipe in 1/2!! Didn't use the cream, just regular milk and it was still very creamy! It will become a staple pasta sauce in our house! Pros: Very tasty and fairly fast
March 04, 2013
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By: EatingWell User
Delicious! I made this tonight and it tasted so good that I couldn't believe I made it! It didn't thicken up after adding the broth, so I ended up adding some corn starch. I also didn't add the wine or thyme, but that's just personal preference. This is one I will definitely be making again and again.
June 17, 2012
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By: sf2484
Delicious and perfectly creamy! This came out really good! I cooked some grilled chicken for the side, which complimented the creamy mushroom sauce. Also, I used fat free half and half to shave off some fat & calories..followed everything else to the T...came out awesome!
July 26, 2011
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By: Dianemwj
Wonderful Mushroom Sauce! I selected this recipe for the sauce only. I was making a recipe from another site called Cheesy Chicken Meatballs, and it needed a sauce. I didn't want a typical tomato sauce, so I searched this site and found this recipe. The sauce was exactly what I wanted for the meatballs. It was fast, easy and absolutely delicious. One of these days I'll try it with the pasta.
March 21, 2011
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By: cynthiaconwaybooth
Super Easy Pasta My husband and I are always looking for easy pasta recipes. The sauce for this dish is delish! Being a vegetarian style dish is a plus. I definitely can't wait to make this again.
December 15, 2010
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By: gigglychika425
Very good! This is so easy to make and tastes fantastic. It made my house smell fantastic too. I made it for dinner tonight and my boyfriend who isn't fond of mushrooms really liked it. It has a nice subtle flavor that isn't overwhelming. Pros: Delicious, easy to make, fast clean up