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Fettucine with Mushroom Cream Sauce

Prep Time10 mins
Cook Time15 mins
Course: Dinner
Cuisine: American
Keyword: cream, mushroom, pasta
Servings: 4 people


  • 1 package fettuccine
  • 2 tbs butter
  • 1 tbs olive oil
  • 8 oz mushrooms sliced
  • pinch salt and pepper
  • 3 garlic cloves minced
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup Parmesan grated


  • Prepare the pasta according to the package directions and drain. Set aside.
  • Add olive oil and butter to a large skillet. Heat until butter is melted. Add mushrooms to the skillet and generously season with salt and pepper. Cook the mushrooms until golden brown (approximately 5 minutes).
  • Add the minced garlic to the skillet and cook for one minute, until the garlic is golden (don't overcook the garlic or it can become bitter).
  • Add the white wine to the skillet and stir. Let simmer for 2-3 minutes until most of the wine is evaporated.
  • Add the cream, broth and Parmesan. Lower the heat and simmer the sauce for approximately 5 minutes until it thickens slightly. This is will not be a thick sauce.
  • Add the cooked pasta to the skillet and toss the pasta in the sauce until it is coated.