I don’t eat Italian food too often, but I do love me some mushroom fettucine alfredo, and this is a recipe that’s in my rotation with some frequency. It’s simple and comes together in about a half hour. Check it out:
~9 oz fresh fettucine pasta (I get this one from Trader Joe’s)
minced garlic
1 small onion, sliced
1 or 2 small packages of mushrooms of choice – I like to use maiitake, woodear, baby bellas, enoki, shiitake, etc
1 cup heavy whipping cream
a handful of BelGioso’s Salad Blend flaked cheese (I get this at BJ’s, just use some parmesan if you can’t get this)
1 lemon
salt, pepper, EVOO
Directions:
- In a large frying pan, heat oil, then add onion, mushrooms, and minced garlic and fry until they turned a light golden brown – don’t forget to season in layers with salt and pepper along the way.
- Meanwhile, in sauce pan, boil your pasta – don’t forget to season your water with salt. If you’re using fresh fettucine, start this midway through frying your shrooms, and if you’re using hard pasta, you can start this at the beginning.
- Once the mushrooms have fried up, add heavy whipping cream and stir until it begins to thicken, about ~2-5 mins.
- Add ~1/3 cup pasta water, then add strained pasta, and sprinkle a solid handful of BelGioso’s salad blend cheese flake. Stir/mix this until it all incorporates and cheese melts. The sauce should be thick but not too thick – it will continue to thicken as the dish cools.
- Take off the heat, then slice a couple wedges of your lemon and squeeze the wedges over your pasta. I also throw the wedges in there at the end. Enjoy!