Fettuccine with Mushroom Cream Sauce and Parmesan

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Silky fettuccine tossed in a rich mushroom cream sauce finished with freshly grated Parmesan cheese and parsley. This italian-inspired pasta (vegetarian) ready in about 30 minutes blends fettuccine pasta, cremini mushrooms, sliced, heavy cream into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 620 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Italian cuisine 620 cal/serving
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Ingredients

Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz fettuccine pasta and cook for 10-12 minutes until al dente, then reserve 1/2 cup pasta water and drain.
  2. Step 2: While pasta cooks, heat 1 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium heat. Add 3 minced garlic cloves and 10 oz sliced cremini mushrooms, sauté for 6-8 minutes until mushrooms are tender and browned.
  3. Step 3: Pour in 1 cup heavy cream and simmer gently for 3 minutes until sauce thickens slightly. Stir in 3/4 cup grated Parmesan cheese, 1 tsp salt, and 1/2 tsp black pepper until cheese melts and sauce coats the back of a spoon.
  4. Step 4: Add drained fettuccine and 1/2 cup reserved pasta water to the sauce. Toss vigorously for 1-2 minutes until pasta is fully coated. Garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Fettuccine with Mushroom Cream Sauce and Parmesan take to make?

Total time is about 30 minutes (10 min prep + 20 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Fettuccine with Mushroom Cream Sauce and Parmesan?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Fettuccine with Mushroom Cream Sauce and Parmesan?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fettuccine with Mushroom Cream Sauce and Parmesan for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Fettuccine with Mushroom Cream Sauce and Parmesan vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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