Recipes Fettuccine with Mushrooms (Entree)

Number of Servings
    • 1 9-ounce package refrigerated fresh fettuccine
    • 1 tablespoon butter
    • 1/4 cup chopped blanched hazelnuts
    • 1 tablespoon olive oil
    • 4 garlic cloves, thinly sliced
    • 12 ounces sliced mushroom
    • 1/2 teaspoon salt, divided
    • 1/4 teaspoon freshly ground black pepper
    • 2 teaspoons chopped fresh sage
    • 2 ounces Parmigiano-Reggiano cheese, shaved
    • 2 tablespoons finely chopped chives 



Cook the pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 3/4 cup cooking liquid. While water for pasta comes to a boil, melt butter in a large nonstick skillet over medium-high heat. Add hazelnuts to pan; sauté for 3 minutes or until toasted and fragrant. Remove from pan with a slotted spoon. Add oil to pan, and swirl to coat. Add garlic and mushrooms to pan; sprinkle with 1/4 teaspoon salt and black pepper. Sauté mushroom mixture for 5 minutes; stir in sage. Add pasta, reserved cooking liquid, and remaining 1/4 teaspoon salt to pan; toss well to combine. Remove from heat; top with cheese, toasted hazelnuts, and chives.

Nutrition Information

364 Calories, 16.5g Fat, 5.7g Saturated Fat, 16.8g Protein, 40g Carbohydrates, 3.2g Fiber, 2.4mg Iron