Creamy Garlic Butter Mushroom Fettuccine

Creamy Garlic Butter Mushroom Fettuccine

Savor rich mushroom fettuccine with garlic butter, fresh herbs, and tender kale for a quick, satisfying meal.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Calories 480 kcal

Ingredients

  

• 4 tablespoons butter
• 6 cloves garlic
• 1 teaspoon crushed red pepper flakes
• 1/4 cup chopped fresh herbs (oregano, basil, and cilantro)
• 16 ounces cremini mushrooms (sliced)
• 1 bunch Tuscan kale or baby spinach (about 2 cups chopped)
• Kosher salt
• Pepper
• 3/4 pound fettuccine
• 6 ounces goat cheese

Instructions

 

• Bring a large pot of salted water to a boil. Boil the pasta according to package directions until al dente. Just before draining, reserve 2 cups of the pasta cooking water. Drain.
• Meanwhile, heat a large skillet over medium heat. Add the butter, garlic, and crushed red pepper and cook, stirring often until the garlic is fragrant and beginning to caramelize, being careful not to burn the garlic.
• Add the herbs, mushrooms, and kale, season with salt and pepper. Cook until the mushrooms are tender, about 5 minutes.
• When the pasta is ready, add it to the skillet along with the goat cheese and 1/2 cup of the reserved pasta cooking water. Toss well to combine, adding more pasta water if needed to thin the sauce.
• Remove from the heat and finish with a sprinkle of fresh basil and a squeeze of lemon. Enjoy!

Notes

– Don’t rinse your pasta after cooking; the starch helps the sauce cling better.
– If the sauce seems too thick, gradually add more reserved pasta water until it reaches your desired consistency. I usually keep a full cup on hand, just in case.
– For a richer flavor, consider using a mix of wild mushrooms alongside the cremini. – Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword mushroom fettuccine

The technique that makes it

The success of this creamy garlic butter mushroom fettuccine hinges on two key techniques: properly sautéing the mushrooms and emulsifying the sauce. Start by ensuring your pan is hot before adding the mushrooms. This high heat promotes browning, developing a rich, savory flavor through the Maillard reaction, rather than steaming them, which results in a watery, less flavorful mushroom. Don’t overcrowd the pan; cook in batches if necessary to achieve this sear. Secondly, the creamy sauce relies on the goat cheese melting smoothly and emulsifying with the butter and any rendered mushroom juices. Gently incorporate the goat cheese over low heat, stirring constantly. This prevents it from becoming greasy or separating. The residual heat from the pasta and the mushrooms will help melt the cheese into a cohesive, velvety sauce. Finally, tossing the hot, cooked fettuccine directly into the sauce allows the pasta to absorb the flavors and helps bind everything together, ensuring each strand is coated in the creamy goodness.

Troubleshooting

• Mushrooms are watery and bland: Ensure your pan was hot enough before adding the mushrooms and that you didn’t overcrowd the pan. Cook in batches if needed to achieve a good sear.
• Sauce is greasy or separated: This often happens if the heat is too high when adding the goat cheese. Remove the pan from direct heat and stir gently until the cheese melts and emulsifies.
• Pasta is clumpy or dry: Reserve some pasta water before draining. Add a tablespoon or two of this starchy water to the sauce to loosen it and help it coat the fettuccine more effectively.
• Flavor is too mild: Adjust the seasoning generously with salt and pepper at the end. The crushed red pepper flakes can also be increased slightly for more warmth, and fresh herbs added at the very end provide a burst of freshness.

Substitutions

• Cremini mushrooms: Shiitake or oyster mushrooms can be used. They will offer a slightly different, perhaps more intense, umami flavor.
• Tuscan kale or baby spinach: Swiss chard (stems removed and chopped) or even a handful of arugula added at the very end for a peppery bite.
• Goat cheese: Cream cheese or mascarpone can be substituted for a milder, richer creaminess. You may need to adjust seasoning as these cheeses are less tangy.
• Fettuccine: Linguine, spaghetti, or even pappardelle would work well. The wider noodles hold the creamy sauce beautifully.

Pro tips

• Don’t rinse your pasta after cooking; the starch helps the sauce cling better.
• If the sauce seems too thick, gradually add more reserved pasta water until it reaches your desired consistency. I usually keep a full cup on hand, just in case.
• For a richer flavor, consider using a mix of wild mushrooms alongside the cremini. – Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

This mushroom fettuccine is a testament to how simple ingredients can create extraordinary flavors. Give this recipe a try and savor a truly comforting and delicious pasta experience!

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