Easy Italian Mushroom Fettuccine
This Italian mushroom fettuccine is easy to make with sauteed mushrooms and pasta in a light olive-oil based sauce with savory garlic and fresh herbs. It’s simple and elegant for date night or weeknights!
This mushrooms and pasta dish is made in the classic Italian way with simple ingredients that are fresh, flavorful and authentic. The combination of sauteed mushrooms and fresh Italian parsley with a little kick of hot pepper flakes are downright magical!
My mother-in-law first introduced me to this mushroom fettuccine recipe and it’s so easy she whipped it up on a picnic with her at a provincial park in the mountains. My daughter has declared it her favorite homemade pasta dish and it’s so juicy and flavorful, even without cream, that I agree!
Why I Love This Mushroom Fettuccini
- Simple and flavorful: Olive oil, mushrooms, garlic, fresh parsley and red pepper flakes make this Italian pasta dish outstanding with only a few ingredients.
- Mushroom lovers: Italian fettuccine and mushroom pasta dish combines pan-roasted mushrooms with a simple mushroom pasta sauce. Similar to fettuccine Alfredo without cream!
Ingredient Notes
With only 6 ingredients, this pasta with mushrooms is juicy, saucy and magical!
- Mushrooms: I used Galletti mushrooms and white button mushrooms for flavor and variety.
- Olive oil: Sauteeing the mushrooms in olive oil prevents them from burning and adds rich taste.
- Salt: Salt not only adds flavor but draws moisture from the mushrooms.
- Garlic: Fresh garlic cloves add aromatic savory flavor.
- Italian parsley: Adds bright, clean herby taste.
- Fettuccine: I used fresh fettuccine pasta but fresh egg pasta or any dried noodles can be used.
- Hot pepper flakes (optional): Recommended for some spicy heat.
Best Mushrooms for Pasta
I like to pick 2-3 types of mushrooms when I make this mushroom pasta!
- Porcini Mushroom
- Common mushrooms, also known as the button mushroom, white mushrooms or champignon or the mature variety called portobello mushroom.
- Chiodini mushrooms or also known as nail mushrooms
- Chanterelle mushrooms also known as Finferli mushrooms or wild mushrooms
- Shiitake mushrooms
How to Make Mushroom Pasta
To start, in a large saucepan add olive oil, fresh mushrooms, salt, garlic, chopped Italian parsley, hot pepper flakes and water. Cook on medium heat until mushrooms are tender and water has evaporated.
While mushrooms are sauteing, cook the fettuccine in a large pot of salted water until al dente then drain and reserve about some of the pasta water. Add cooked fettuccini to the cooked mushrooms along with the pasta water.
Cook on medium heat while tossing until water has evaporated and the mushroom sauce becomes almost creamy. Top with freshly grated Parmigiano cheese or pecorino cheese and a sprinkle of fresh parsley if desired. Serve immediately.
tips and variations
- How to clean mushrooms: Use a damp cloth or paper towel to gently brush any dirt off the mushrooms, then trim up to 1/4 from the bottom of any stems. I try to avoid rinsing the mushrooms as that can make them spongy.
- Creamy mushroom fettuccine: If you would like more of an indulgent white sauce, skip the pasta water and use heavy cream instead. Garnish the dish with Parmesan.
- Buttery: If you love garlic-butter, after the water has evaporated from the sauteéd mushrooms, add about 3 Tablespoons of butter.
- Add-ins: A splash of white wine could also be added near the end or try a drizzle of truffle oil.
- Pasta: If you can find fresh fettuccini noodles the flavor and taste are out of this world! If you can’t find fresh pasta, dried fettuccine noodles work as well as any other pasta shape.
- Serving suggestions: I love to serve this Italian pasta meal with a simple tomato salad and homemade garlic knots.
More Pasta Recipes with Mushrooms
- Homemade Mushroom Lasagna
- Creamy Mushroom Pasta
- Homemade Creamy Mushroom Ravioli
- Creamy Pasta Boscaiola with Mushrooms and Sausage
Add a glass of white wine and what a dish this Mushroom Fettuccine it is! Buon Appetito!
Easy Italian Mushroom Fettuccine
Ingredients
- 2 cups galletti mushrooms chopped , (also known as chanterelles or finferli mushrooms)
- 1 cup white mushrooms chopped*
- ¼ teaspoon salt (more or less)
- ¼ cup olive oil
- 1-2 clove garlic chopped
- ¼ cup chopped fresh Italian parsley
- 1-2 pinches hot pepper flakes if desired
- ¼ cup water
- 3 cups cooked fettuccine**
* To clean mushrooms: use a damp cloth or paper towel to gently brush any dirt off the mushroomstrim up to 1/4 from the bottom of any stems that appear discoloured, soggy, or not completely fresh, if you must rinse quickly with cold water never warm or hot.
**Fettuccine can be dried or a fresh egg pasta.
EXTRAS
- ¼ cup freshly grated parmigiano or pecorino Romano
Instructions
- In a large saucepan add olive oil, mushrooms, salt, garlic, chopped Italian parsley, hot pepper flakes and water. Cook on medium heat for approximately 20-25 minutes, until mushrooms are tender and water has evaporated.
- While mushrooms are cooking cook the fettuccine in boiling salted water until al dente, drain then add to the cooked mushrooms along with half a ladle of pasta water. Cook on medium heat while tossing until water has evaporated and becomes almost creamy. Serve immediately. Top with freshly grated parmesan or pecorino cheese if desired. Enjoy!
Notes
How Much Pasta To Use?
Rule of thumb is 2 ounces / 57 grams of dry pasta per person. Although you could increase to 2 1/2 ounces / 75 grams. This will yield approximately 1 1/4 – 1 3/4 cups cooked.How to store mushroom fettuccine
This pasta dish is best served immediately but can be stored in an airtight container in the refrigerator for up to 2-3 days. I like to save a little pasta water to use when reheating the leftovers.Nutrition
Updated from September 25, 2014.
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This recipe came at the perfect time — I had some fresh mushrooms to use up and wanted something comforting but not too heavy. The simplicity of this dish really brings out the earthy mushroom flavor, and I love how you kept it traditional. The tip about using pasta water to enhance the sauce worked wonderfully. Can’t wait to try this again with some homemade fettuccine!
Hi May, thanks so much, so glad you enjoyed it. Take care!
Hi Rosemary, this was brilliant- I’ve made it 3 times now, and every time I’ve had very positive feedback. I only started cooking last year after a trip to Rome. You’ve really helped me – thank you – your recipes are great and so easy to follow.
Hi Ade, thanks so much, so glad I could help, happy you enjoyed the recipe. Take care!
Can I freeze this? Would button and porcine (rehydrated) be okay to use?
Can’t wait to make this. Happy days
Hi Geraldine, you can freeze it, make sure it’s completely cooled down and place in a freezer safe container, when you want to eat it thaw it first in the fridge. And yes dried mushrooms are fine, be sure to soak them first. I hope you enjoy it. Take care!
I added some shredded tasty cheese in the last few minutes…So easy…so good. Maybe next time i will up the chili flakes….or ad a freshy from the garden.
served with cherry tomato…slice baby cuc…and green onion
Hi Peter, thanks so much, glad you liked it and good idea with adding the cheese. Take care and have a wonderful Sunday!
Delicious!! I added bacon. Light and and lots of flavorful.
Hi Vanessa, thanks, bacon is a great addition. Have a wonderful Sunday.
Great dinner it’s a keeper😊
Hi Linda, thanks so much, glad you enjoyed it. Have a great week.
Thank you! It made to our permanent weekly dinner list 😉
Hi Sigita, thanks so glad you liked it. Take care.
Easy Italian Mushroom Fettuccine was delicious, Rosemary. It will be a permanent addition to my clipped recipes. Thank you!
Hi Deborah your welcome, so glad you enjoyed it. It’s one of our favourites.
I absolutely love Italian pastas like this! Simple yet elegant and delicious. . you don’t need a lot of ingredients, just good quality ones!! love this and pinned!!
Hello, thanks very much and yes you are absolutely right, these are usually the most delicious.
I cannot remember the last time that I made mushroom fettuccine. Thanks for the great recipe, you can definitely consider that I will be recreating it!
Hi Thalia, thanks let me know how you like it! Have a great weekend!
Hi Rosemary! Thank you for sharing your wonderful recipes! I can’t wait to try some out for my family. This recipe for Fettuccine and Mushrooms sounds delicious!
Happy Thursday!
LuAnn 😉
Thanks very much LuAnn, let me know how you like it. Have a great weekend.