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Portobello Mushroom Pasta with Cream Sauce

Portobello Mushroom Pasta with Cream Sauce is a creamy, flavorful dish that brings together earthy mushrooms and rich fettuccine for a comforting meal. Ideal for weeknight dinners or special occasions, this pasta combines the aromatic goodness of garlic and the luxurious texture of heavy cream, making it an instant crowd-pleaser.

  • Total Time: 30 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 8 oz fettuccine pasta
  • 2 cups sliced portobello mushrooms
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • ½ cup grated Parmesan cheese
  • 2 tbsp extra virgin olive oil
  • ½ cup low-sodium vegetable broth
  • Salt and pepper to taste

Instructions

  1. Cook the fettuccine in salted boiling water according to package directions until al dente. Drain, reserving ½ cup of pasta water.
  2. In a large skillet over medium heat, add olive oil. Sauté sliced portobello mushrooms and minced garlic until golden brown, about 5-7 minutes.
  3. Pour in heavy cream and vegetable broth. Simmer on low heat until slightly thickened, around 3-5 minutes.
  4. Stir in grated Parmesan cheese until melted. Adjust consistency with reserved pasta water if needed.
  5. Combine cooked fettuccine with the sauce, seasoning with salt and pepper to taste.
  6. Serve hot, garnished with extra Parmesan or fresh herbs.
  • Author: Emmeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main
  • Method: Sautéing
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 plate (approximately 350g)
  • Calories: 610
  • Sugar: 3g
  • Sodium: 400mg
  • Fat: 35g
  • Saturated Fat: 20g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 90mg

Keywords: - For added nutrition, incorporate spinach or zucchini. - Spice enthusiasts can add crushed red pepper for extra heat. - Store leftovers in an airtight container for up to three days; gently reheat on low with a splash of broth.