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.
Fettuccine with Shiitake Mushrooms & Basil
EatingWell reader Sidra Goldman of Washington, D.C., contributed this fresh-tasting whole-wheat pasta recipe. Lemon zest accents the basil beautifully.
31 Reviews for Fettuccine with Shiitake Mushrooms & Basil
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.
Made the recipe as written.
Will definitely make again.
With the lemon flavor, shrimp would be a nice addition.
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.
Made this tonight, enjoyed it, so is my husband. Citrus and basil give a really interesting twist. I used wheat angel hair pasta.