Mushroom Fettuccine

Soy Free Vegetarian Egg Free Nut Free Vegan

Mushroom Fettuccine

Serving Size: 2-4

Calories per serving: 371

Fat per serving: 18.4gms

My husband and I met some friends for a weekend brunch and the best item on the table was my friend’s mushroom pasta. It literally melted in my mouth! I had to re-create it at home with a few added ingredients suitable to my palette. I hope you enjoy it as much as I did.


1&1/2 inch thick ring of fettuccine or whole wheat spaghetti
Pot of boiling water
1 tablespoon olive oil
Two 8 oz boxes of white button mushrooms
1 fresh cilantro stem with leaves
3,4 garlic pods
1 green chilli
One pint: 473 ml organic half and half
1 chopped red onion
1/4th teaspoon organic vegetable/chicken bouillon paste/powder flavoring
½ teaspoon crushed black pepper


  1. In a large pot heat salted water till it comes to a boil. Add pasta and a few drops of olive oil. Cook till al dente.
  2. Wash and dry mushrooms.
  3. In a food processer combine the mushrooms, garlic, green chilli and cilantro. Pulse till you see tiny mushroom pieces; you don’t want the mixture to become a paste.
  4. Heat a tablespoon of olive oil in a large, deep pan. Saute red onion until translucent.
  5. Add the processed mixture and cook on a medium flame until the water from the mushrooms has evaporated.
  6. Turn gas on slow and slowly pour in the half and half.
  7. Add bouillon flavoring along with ground black pepper. Stir and simmer with lid on till the sauce starts to boil.
  8. Combine the pasta with the sauce mixing well so that each pasta string is coated with the sauce.
  9. Serve hot.


Make sure to combine the sauce and pasta right before serving. If mixed too early the pasta and sauce get sticky.

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