Fettuccine con Funghi

Fettuccine con Funghi is a delightful Italian pasta dish that combines the earthy flavors of sautéed mushrooms with creamy sauce, creating a satisfying yet healthy meal. This dish is perfect for a cozy dinner, offering both comfort and nutrition in every bite.

Ingredients

• Fettuccine - 150 grams
• Mixed mushrooms (such as cremini, shiitake, and button) - 200 grams, sliced
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 150 ml
• Heavy cream (or a plant-based cream) - 50 ml
• Parmesan cheese - 30 grams, grated
• Fresh parsley - 1 tablespoon, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Cook the fettuccine according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving a bit of the pasta water.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms to the skillet, stirring frequently. Cook for about 5-7 minutes until they are tender and browned.
4. Pour in the vegetable broth and bring to a simmer. Allow it to cook for another 3-4 minutes to reduce slightly.
5. Stir in the heavy cream and Parmesan cheese, mixing well until the cheese has melted and the sauce is creamy. Season with salt and black pepper to taste.
6. Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water to reach the desired consistency.
7. Remove from heat and stir in the chopped parsley. Serve immediately, garnished with additional Parmesan if desired.

Nutrition

• Calories: 520
• Protein: 15 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 45 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.25 L

Health Benefits

• Rich in antioxidants from mushrooms which support immune function.
• Provides a good source of plant-based protein and healthy fats from olive oil.

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