Fettuccine in Creamy Mushroom and Sage Sauce recipe

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Ingredients

8 ounces spinach fettuccine pasta
1 tablespoon extra virgin olive oil
1 shallot, chopped
1 clove garlic, chopped
4 ounces chopped fresh oyster mushrooms
½ cup heavy cream
1 tablespoon chopped fresh sage
salt and pepper to taste

Nutrition Info

611.8 calories
carbohydrate: 70.2 g
cholesterol: 81.5 mg
fat: 31.4 g
fiber: 4.7 g
protein: 16.5 g
saturatedFat: 14.7 g
servingSize: -
sodium: 288.8 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

2 servings

Recipe Note

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

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