Fettuccine in Creamy Mushroom and Sage Sauce

Fettuccine in Creamy Mushroom and Sage Sauce

40
BRIGIT 1

"A yummy, very quick and easy vegetarian dish. On the table in 30 minutes."

Ingredients

30 m {{adjustedServings}} servings 612 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 612 kcal
  • 31%
  • Fat:
  • 31.4 g
  • 48%
  • Carbs:
  • 70.2g
  • 23%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 289 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
  2. Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
  3. Toss sauce with cooked fettucine, and season with salt and pepper to serve.
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Reviews

40
  1. 57 Ratings

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This is a great starter recipe. I made just as directed, but ended up tweaking with it a bit. I sauted diced yellow & red bell pepper first w/ olive oil, then 1/2 a red onion (not a fan of shall...

This was great and easy...BUT...unfortunately I follow the advice of another review and added half the sage. That was a mistake...it needed all the sage to enhance the flavour, whether in the sa...

This was easy & very tasty. I had trouble finding oyster mushrooms & substituted portabellas-made the sauce very dark & rich. I also used 1/2 & 1/2 instead of cream to reduce the fat. It was a w...