Mushroom & Thyme Fettuccine
Creamy fettuccine with earthy wild mushrooms and fresh thyme, finished with a touch of lemon zest for brightness. This italian-inspired pasta (gluten-free) ready in about 35 minutes pairs fettuccine, mixed wild mushrooms, medium shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 680 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 12 oz fettuccine
- 8 oz mixed wild mushrooms
- 1 medium shallot
- 2 tbsp fresh thyme
- 1 cup heavy cream
- 1 tsp lemon zest
- 1/2 cup Parmesan cheese
- 2 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 12 oz fettuccine and cook for 8-10 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, finely chop 1 medium shallot and slice 8 oz mixed wild mushrooms. Heat 2 tbsp extra virgin olive oil in a large skillet over medium-high heat. Add shallot and cook for 2 minutes until translucent, then add mushrooms and cook for 6 minutes until golden brown and moisture evaporates.
- Step 3: Stir in 2 tbsp fresh thyme leaves and cook for 30 seconds until fragrant. Add 1 cup heavy cream and simmer for 3 minutes until slightly thickened, then stir in 1/2 cup reserved pasta water and 1 tsp lemon zest.
- Step 4: Add drained fettuccine to skillet and toss for 2 minutes until coated. Stir in 1/2 cup grated Parmesan cheese until melted, season with 1/2 tsp kosher salt and 1/4 tsp black pepper, and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mushroom & Thyme Fettuccine take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Mushroom & Thyme Fettuccine?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fettuccine from drying out.
Can I substitute ingredients in Mushroom & Thyme Fettuccine?
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 Mushroom & Thyme Fettuccine 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 Mushroom & Thyme Fettuccine gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Restaurant quality! Can't believe how easy this was.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
