Date Night Mushroom Fettuccine – elegant and luscious and FIVE INGREDIENT EASY.
Date Night Mushroom Fettuccine
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This is THE BEST fettuccine Alfredo I have ever had (yes, better than Olive Garden). Wouldn’t change a thing
donna
This recipe is sponsored by Land O’Lakes
Where my mushroom lovers at?! I know you’re here and I know you’re ready for this romantically heavy fork-twist of creamy mushroom fettuccine.
This creamy mushroom fettuccine is winter food at its most delushious. Like, if there was ever a reason to be a little less sad that it’s still winter and you’re going to stay in yet again for a date night, this would be it. Silky smooth noodles coated in just the right amount of luxurious sauce, speckled with garlic-buttery pan-roasted mushrooms. Oh yes we did. Bring it in. Group hug.
Here’s how this is going down.
First: We garlic-butter the pan – and how much do you love the term garlic-butter as a verb? A little garlic, a little butter, preferably Land O Lakes® salted, sweet cream butter. Because, some butter just tastes better, you know?
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Second: We throw in the mushrooms, and our garlic butter mushrooms become a creamy sauce. Add a little cream, add the rest of the butter (again, high quality, good-tasting cream and butter go a long way here which is why we are using Land O Lakes® for both). Now just stand there and watch, mesmerized, as it melts together. Very important step. Season with salt and pepper, and that’s literally all there is to it.
Finally: We toss our creamy sauce in with the hot fettuccine. A handful of finely grated Parmesan here and a little bit of reserved pasta water there are going to help the consistency get just right. As in: creamy, but not gloppy; luscious, but not overwhelming.
At this point I recommend just grabbing your tongs and tossing it all around again and again and again and watching with pure delight as it all comes together. It’s hot, steamy, and SO GOOD. Honestly, this is mega date night material.
Finishing touches: Parsley (always! need that green) and a dusting of fresh cracked black pepper.
If you want to be especially fancy – it is date night, after all – you can add a drizzle of truffle oil (!!) to the pasta. Just a tablespoon or two will do the trick.
And suddenly you’re working with restaurant-level deliciousness in a matter of 30 minutes or less. Recommended eating scenarios include as a side for some nice pan-seared chicken or steak, as its own thing with a green salad to fill out the plate, or literally straight out of the pan as you stand in the kitchen in your sweats. I mean, I don’t want to make assumptions about your date nights, but I am Team Fettuccine in Sweats for life.
Date Night Mushroom Fettuccine
- Total Time: 30 minutes
- Yield: 8 1x
Description
Date Night Mushroom Fettuccine – elegant and luscious and FIVE INGREDIENT EASY.
Ingredients
Units
Scale
- 1/2 cup Land O Lakes® Butter, divided
- 2 cloves fresh minced garlic, or a pinch of garlic salt
- 16 ounces fresh sliced mushrooms (more if you love mushrooms!)
- 1 cup heavy whipping cream
- 1 pound fettuccine
- 1/2 cup Parmesan cheese
- 1 cup reserved pasta water
- 1 teaspoon salt (more to taste)
- fresh ground black pepper
- parsley for topping
Instructions
- Clean the mushrooms. Add the garlic and mushrooms to a large skillet with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color – 10-15 minutes. Add the cream and the rest of the butter. Simmer over low heat.
- Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.
- Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season with salt and pepper. And now stand at the stove and eat it straight out the pan. So good.
Notes
If you forget to reserve your pasta water, just use regular water. The longer you let the fettuccine sit, the more water it might require to keep it creamy. A drizzle of truffle oil to finish will take it to the next level!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Italian
Keywords: mushroom fettuccine, creamy fettuccine, fettuccine dinner
Thank you to Land O’Lakes for sponsoring this post!
One More Thing!
This recipe is part of our best date night recipes page. Check it out!
March 8, 2018
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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Absolutely delicious! Perfect recipe, quick and easy too!
Just made it for dinner. It was very very tasty. The mushrooms were next level. Thank you!
This recipe is simple and delicious I’ve made it a few times and I added onions so good
Oh man, my husband and I went all out for date night last night. He made homemade fettuccine noodles while I made this alfredo sauce. We threw some grilled shrimp on top and served with a prime NY Strip. Totally decadent. Super delicious recipe. Thank you!
This recipe is fantastic. I would touch up the word choice however. I am very aware of the difference between a pot and a pan, but the instructions say to return the pasta to a pan and then add the sauce. The pasta in theory originates from a pot. I ended up adding the pasta to the pan that the sauce was in after draining. It turned out great, but some clarification on whether you are supposed to add the pasta to a new pan and then add the sauce would probably be good.
We appreciate the feedback, Rafael!
Great recipe. I added triple garlic, that’s just us. Thank you!
This was delicious. I actually subbed a plant based cream (I used one cup of unsweetened soy milk blended with 1 cup of boiled raw cashews for the plant cream) instead of heavy cream and it was absolutely delicious. I also added 1/2 finely mined shallot to the butter for a 1 minute before adding the minced garlic to increase the depth of flavour. I forgot the fresh parsley which I’m sure would have enhanced it even more however this was definitely a make again as it was so good. I used whole wheat spaggetti and several ladles of pasta water to help it to come together. Divine. Definitely something I could make for company too!
Can i replace the stick of butter for regular butter and only use 1 or 2 tbsp?
Yep! It will be less luscious but still delicious. 🙂
This recipe came out absolutely delicious! Me and cooking do not go hand in hand. But this was so easy and delicious it’s definitely going on my “I can cook this “ list lol. I would personally stick to one cup of cheese not any more because Parmesan is a pretty strong one( for me as I like cheese but don’t love love love it
) i just put a little extra heavy whipping cream and it evened it out. I also steamed some broccoli and added it . Boy did it hit the spot!! As mentioned in another comment, IT IS BETTER THAN OLIVE GARDEN!!!
Looks fabulous! Trying it tonight.
Yum
Very good!
Delicious! Used grass fed butter and it was fantastic. Already planning on making it again!
Made this the other night and it was a great hit, even the usually picky eaters thoroughly enjoyed it, Thank You for the recipe!
This is hands down the best fettuccine recipe ever! My family loves it and even fights over the left overs, if there are any! Haha
I do add 1/2c onion to sauté with the mushrooms and I add 3/4c of smoked Gouda to the sauce before adding it to my pasta. I have yet to try adding the truffle oil, but will be doing that the next time we make this amazing dish!
I made this recipe and it has become a staple dish in my house. I followed the recipe exactly but had to use a different brand of butter as the one mentioned was not available in Australia. The dish is simple to make and absolutely delicious! Thank you for sharing the recipe.
C’est très bien
Just made this tonight and it was delicious. I added some red pepper flakes to it and it made it perfect
Is there any chance of metric/imperial measurements to help out your readers who don’t know anything about ‘cup’ measurements – maybe a simple converter as I’ve seen on other sites?? 🙂
Hi, Suzie! This is helpful feedback to hear. We’ll chat about this as a team!
So simple but sooo delicious. My boys really enjoyed this one! It’s a keeper recipe for us!
Can the cream be substituted with greek yogurt?
Hi, Kristy! We probably wouldn’t recommend that sub here. You’ll want the cream for the right richness and texture.
The was dee-licious. Thanks for sharing.
I don’t think your directions are correct in adding the garlic in with the mushrooms and sauteing for 10-15 minutes. They’ll burn and make the recipe taste bitter. The garlic should be added after sauteing the mushrooms and then cooked for about 1 minute. Since you didn’t give any directions on how hot the pan should be, I defaulted to medium heat. Also the Parmesan cheese. Shredded? Grated? Shaved? Also after the fettuccine was cooked in the POT you said to return it to the pan, and pour the sauce that was already in the pan over the fettuccine. You should correct that to read the fettuccine should be returned to the pot, not the pan.
Loved it but swapped out the heavy cream with evaporated milk. A little lighter on the calories.
I’ve made this and it’s AMAZING! It will be made again and again.