Name: Fettuccine with Creamy Mushroom Sauce
Cook time: 40 min
Total time: 40 min
Ingredients: 12 ounces whole-wheat fettuccine; 1 tablespoon extra-virgin olive oil; 0.5 cup chopped shallot; 2 tablespoons chopped garlic; 1.5 teaspoons chopped fresh thyme or 3/4 teaspoon dried; 0.75 teaspoon salt; 0.5 teaspoon freshly ground pepper; 1.5 pounds mixed mushrooms, sliced; 2 tablespoons brandy or dry sherry; 3 tablespoons all-purpose flour; 1 cup vegetable broth or &#8220;no-chicken&#8221; broth; 0.33333334326744 cup light cream; 0.5 cup grated Parmesan cheese, divided

Fettuccine with Creamy Mushroom Sauce

4.7

(10)

10 Reviews

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.

EatingWell Test Kitchen

Updated on March 9, 2020

Cook Time:

40 mins

Total Time:

40 mins

Servings:

Yield:

6 servings, about 1 1/2 cups each

Nutrition Profile:

Healthy Aging High Fiber Low Added Sugars Low-Calorie Vegetarian

Jump to Nutrition Facts

Ingredients

12 ounces whole-wheat fettuccine
1 tablespoon extra-virgin olive oil
½ cup chopped shallot
2 tablespoons chopped garlic
1 ½ teaspoons chopped fresh thyme or 3/4 teaspoon dried
¾ teaspoon salt
½ teaspoon freshly ground pepper
1 ½ 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

Directions

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.
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.
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.
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 Facts (per serving)

339	Calories
8g	Fat
55g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 339
% Daily Value *
Total Carbohydrate 55g	20%
Dietary Fiber 9g	32%
Total Sugars 5g
Protein 15g	29%
Total Fat 8g	10%
Saturated Fat 3g	16%
Cholesterol 14mg	5%
Vitamin A 326IU	7%
Vitamin C 3mg	4%
Folate 45mcg	11%
Sodium 537mg	23%
Calcium 114mg	9%
Iron 3mg	14%
Magnesium 69mg	16%
Potassium 560mg	12%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.