Name: Creamy Garlic Butter Mushroom Fettuccine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
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

This mushroom fettuccine recipe is a truly incredible and simple dish, perfect for a satisfying weeknight meal. It combines earthy cremini mushrooms with pungent garlic butter, fresh herbs, and tangy goat cheese, all tossed with al dente fettuccine. Crafting this mushroom fettuccine, I’ve found it to be one of the most rewarding quick dinners. The balance of flavors and textures makes it a standout, proving that quick meals don’t have to compromise on taste or quality. This recipe is designed for anyone seeking a delicious, comforting meal without spending hours in the kitchen.

⏱ Time: 25 min

👥 Servings: 4

📊 Level: Easy

🥗 10 ingredients

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

Cook Time 15

Total Time 25

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

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!

Try this next: Creamy One-Pot Mushroom Orzo Dream!