Creamy Mushroom Fettuccine Pasta
A 20-minute vegetarian recipe for lunch or dinner.
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Ingredients
Main ingredients
- 80 g Fettuccine noodles
- 5 g Butter
- 100 g Brown mushrooms
- 25 ml White wine
- 100 ml Oat cream
- 5 g Parmesan cheese
- 3 g Parsley
Seasonings and other
- ½ tbsp Olive oil
- 1 clove Garlic
- 50 ml Vegetable broth
- a pinch Salt
Instructions
- Cook the Pasta
Bring a pot of salted water to a boil and cook the fettuccine noodles for 1 minute less than the package instructions. Just before draining, scoop out 1 cup of pasta water, then drain the pasta and set aside.
- Sauté the Mushrooms
Melt the butter and heat the olive oil in a large skillet over high heat. Add the sliced brown mushrooms and cook, stirring regularly, until they start to sweat. Season with a pinch of salt and black pepper. Continue cooking until the mushrooms are golden, about 4-5 minutes. Add the minced garlic and cook until fragrant and the garlic turns golden.
- Deglaze and Build the Sauce
Pour in the white wine, stir, and scrape the bottom of the pan to deglaze. Simmer rapidly until the wine mostly evaporates and the strong wine aroma is gone. Add the vegetable broth, oat cream, parmesan cheese, and salt. Stir well to dissolve the cheese and let it simmer for 2 minutes, stirring regularly until the sauce thickens.
- Combine Pasta and Sauce
Transfer the cooked pasta into the sauce and toss for 1-2 minutes until the pasta is well coated. If the sauce thickens too much, add a splash of the reserved pasta water until it reaches a silky consistency.
- Finish and Serve
Garnish with freshly chopped parsley and serve immediately with extra parmesan cheese on top if desired.
