Fettuccine in Creamy Mushroom and Sage Sauce39 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“A yummy, very quick and easy vegetarian dish. On the table in 30 minutes.” - by BRIGIT
Original recipe yields 2 servings
- 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.
- 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.
- Toss sauce with cooked fettucine, and season with salt and pepper to serve.
Amount Per Serving (2 total)
- 612 cal
- 31.4 g
- 70.2 g
Based on a 2,000 calorie diet
Reviews (39)Rate This Recipe
"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 shallots), ..." See morethen 3 cloves finely minced garlic. I used regluar white sliced mushrooms (that is what I had on hand) and double the amount of sage. I used 1/2 cup cream as directed, but found that it wouldn't cook down. I added a bit of chicken stock (1 turn of the pan) & let simmer. Then added 1 tbl of flour to thicken. Topped with green onions. Turned out to be fantastic!!!! This sauce is very versatile. It would go well with chicken or pork. This is a great recipe. THANK YOU! I am going to put this in my monthly rotation of recipes."
"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 sauce or..." See more sprinkled on top as garnish...Ok...to be fair, I did add parmesan :) and that was good advice...I would make again."
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