This Easy Italian Mushroom Fettuccine is a tasty Italian Pasta Dish, fresh herbs make this simple dish delicious and perfect, made the Classic Italian way.
The other day I was sitting around the table with my family and I asked them to tell me what their favourite pasta dish was.
My youngest replied “mushrooms and pasta”, well that is not what I expected to hear, but good choice I must admit.
She then reminded us of the first time we had this dish which was when we went to visit my mother-in-law’s family in her home town of Frosinone which is about 50-60 km from our small town.
We usually go for the day and visit with her remaining two brothers, and of course one of the high-lights is the food, what else when you live in Italy?!
This particular warm spring day we had a wonderful afternoon in a Provincial Park in the mountains. We brought all our food and picked our spot with a picnic table and bbq. Then Zia proceeded to cook and cook she did.
She made this wonderful, I-can’t-get-enough Mushroom Fettuccine Recipe. I think it must be the combination of mushrooms, the fresh Italian parsley and that little kick of hot pepper flakes that brings this fast and easy dish to the top of the list.
How to make Mushroom Pasta
In a large frying pan (big enough to hold the pasta too) I added the olive oil, garlic and 2 types of chopped mushrooms and the fresh Italian Parsley, a little oregano, about 1/4 cup of water and of course a sprinkling of hot pepper flakes.
While the mushrooms were cooking I boil the Fettuccine al dente and then add it to the cooked mushrooms with a little pasta water. Cooking it on medium high heat while tossing it all together.
It’s amazing how it all comes together into a creamy (no cream added) Mushroom and Fettuccine Pasta Dish.
The Best Mushrooms for Pasta
- Porcini Mushroom
- Common Mushroom, also known as the Button Mushroom, White Mushrooms or Champignon and when they are mature they are called the Portobello Mushroom.
- Chiodini Mushrooms or also known as Nail Mushrooms.
- Chanterelle Mushrooms also known as Finferli Mushrooms.
When I make this Mushroom Pasta I like to use at least 2 or 3 of these types of mushrooms. Pick your favourite and mix them up.
How to Clean Mushrooms
To clean the mushrooms be sure to use a damp cloth or paper towel, then gently brush any dirt off the mushrooms.
Next trim up to 1/4 inch from the bottom of any stem that is discoloured, soggy or not completely fresh.
If you must rinse the mushrooms, then be sure to do it quickly with cold water and never warm or hot.
This is the perfect Italian Pasta Dish for a special get together or just because! Or why not serve it as a Meatless Monday dinner idea?
I am always amazed how such a quick and easy Pasta Dish can be so darn delicious. Especially when you fancy it up with some fresh Fettuccine.
Add a glass of white wine and what a dish it is! Buon Appetito!
Easy Mushroom Pasta
Easy Italian Mushroom Fettuccine
- 2 cups galletti mushrooms chopped , (also known as chanterelles or finferli mushrooms) (200 grams)
- 1 cup white mushrooms chopped* (100 grams)
- 1/4 teaspoon salt (more or less)
- 1/4 cup olive oil (50 grams)
- 1-2 clove garlic chopped
- 1/4 cup chopped fresh Italian parsley (7 grams)
- 1-2 pinches hot pepper flakes if desired
- 1/4 cup water
- 3 cups cooked fettuccine** (500-600 grams)
* 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.
- 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!
Updated from September 25, 2014.
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.
Deborah Rio says
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.
Thalia @ butter and brioche says
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!
Lovely Livings Blog says
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!
Thanks very much LuAnn, let me know how you like it. Have a great weekend.