Creamy Garlic Butter Mushroom Fettuccine
Savor rich mushroom fettuccine with garlic butter, fresh herbs, and tender kale for a quick, satisfying meal.
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.
- 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.