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Fettuccine with Creamy Mushroom Sauce

  • 40 m
  • 40 m
EatingWell Test 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.”


    • 12 ounces whole-wheat fettuccine
    • 1 tablespoon extra-virgin olive oil
    • ½ cup chopped shallot
    • 2 tablespoons chopped garlic
    • 1½ teaspoons chopped fresh thyme or ¾ teaspoon dried
    • ¾ teaspoon salt
    • ½ teaspoon freshly ground pepper
    • 1½ pounds mixed mushrooms, sliced
    • 2 tablespoons brandy or dry sherry
    • 3 tablespoons all-purpose flour
    • 1 cup vegetable broth or “no-chicken” broth
    • ⅓ cup light cream
    • ½ cup grated Parmesan cheese, divided


  • 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 ½ 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 ¼ 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 ¼ cup Parmesan.
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