creamy fettuccine

Date Night Mushroom Fettuccine - elegant and luscious and FIVE INGREDIENT EASY.

Date Night Mushroom Fettuccine

cup Land O Lakes® Butter, divided

fresh minced garlic, garlic salt

mushrooms (more if you love mushrooms!)

heavy whipping cream

fettuccine

Parmesan cheese

pasta water

salt (more

black pepper

parsley

Clean the mushrooms. Add the garlic and mushrooms to a large skillet with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color &#8211; 10-15 minutes. Add the cream and the rest of the butter. Simmer over low heat.

Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.

Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season with salt and pepper. And now stand at the stove and eat it straight out the pan. So good.

This is so easy and so so tasty! On the favourites list! I serve it with Italian breaded chicken (breadcrumbs, parmesan and Italian herbs). Yum!

This looks fantastic!! Definitely going on the menu this week! Yum!

I am definitely one of your mushroom peeps.  There isn't a mushroom I haven't liked.  Homemade fettuccine is so much better than store-bought.  I'm saving this for this weekend.  Can't wait!

This maybe isn't technically a 'twist,' but here's what sets it apart from most recipes on this blog - a stick of butter and a cup of heavy cream!  Hence, date night!  Cuz you splurge!  I made it tonight and it's silky and yummy!

Mushrooms YES YES!  I'm a huge fan of mushrooms because they provide a "meatiness" without any actual meat.  Plus, they go perfectly with pasta!

I love how easy this recipe is!  With date night, you definitely don't want to follow anything too complicated.  This is perfect and the pictures are mouthwatering!  I don't eat dairy too often, but I would definitely make an exception for this!

I'm a gluten-free blogger, so I'll be trying this with gluten-free fettuccine.  Can't wait!  Thanks for sharing, Lindsay.

Love this. Easy. Simple.  Friday night perfect. It was kind of a tough teaching week, finally got a quiet evening and so appreciated this. I know you get this! I also sometimes appreciate a no frills, just do it and pour a glass of wine and unwind Friday vibes kind of deal. Just like teaching no need to "reinvent the wheel"  Thank you!

I've made this recipe twice now, and my husband has requested this go into our regular rotation.  I'm not a huge mushroom fan, but I really enjoyed this dish.

https://content.jwplatform.com/videos/bAntsjwZ.mp4

Date Night Mushroom Fettuccine – elegant and luscious and FIVE INGREDIENT EASY.

Today I am going to show you how to make the most exquisitely delicious Bolognese Bianco you will ever have! Now, I already showed you how to make my Creamy Bolognese, but in Bolognese Bianco there are no tomatoes allowed! In place of the tomatoes you&#039;re going to get something I fear is even better:  aromatic herbs, white wine, and a creamy base. This dish is known in Northern Italy and especially popular in Tuscany and once you make it it is going to be the most popular recipe in your household! You are not going to believe how this simplicity of flavors simmered together is going to make the most richest, authentic Italian sauce you will ever have!  Are you ready? Let&#039;s party!

Melissa Jo's Bolognese Bianco

tbsp butter

celery (finely diced)

carrots (peeled & finely diced)

½ a sweet onion (finely diced)

Salt & black pepper (to taste)

garlic

pork italian sausage

pancetta

white wine

½ cup of pasta water (add more if needed)

oz frozen peas

rosemary

bay leaf

heavy cream

Grated pecorino and chopped fresh parsley (for garnish)

Heat up a pot with butter. Once the butter is melted, add in the celery, carrots, onion, salt, and pepper. Saute the veggies on medium heat for about 15 minutes until translucent and soft. Next, add in the garlic and saute that for another 2 - 3 minutes. Add in the sausage and break it up using a wooden spoon or meat masher. Saute the meat on medium - low heat until it's cooked all the way through. Then, add in the pancetta and saute it on medium heat for 5 minutes.

Boil the fettuccine in salted water according to package directions until al dente.

Now, pour in the wine and let that cook on a medium heat for about 5 minutes, so the alcohol can burn out. Next, pour in a ½ cup of pasta water, give it a stir, and let everything simmer for a few minutes on a medium - low heat.

A few minutes before the pasta is done boiling, pour the peas into the pot of water with the pasta, and let the peas boil with the pasta for the last few minutes. Once the pasta is al dente, drain the pasta and peas and set it aside in a serving bowl. (save a cup of pasta water in case you need to add more water to your sauce).

In the sauce pot, add the fresh rosemary and bay leaf. Next, pour in the heavy cream and salt and black pepper (to taste). Stir and bring the pot to a boil. Once it comes to a boil, lower to a simmer, and leave the lid ajar while simmering. Simmer for 15 - 20 minutes. Remove the sprig of rosemary and bay leaf before serving. (If thickens too much add some of the reserved pasta water).

Serve the sauce over the pasta and peas and garnish it with grated pecorino and chopped fresh parsley. Enjoy!

https://www.youtube.com/watch?v=ZGesHVXmrm8

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Date Night Mushroom Fettuccine

Melissa Jo's Bolognese Bianco

Top 2 creamy fettuccine recipes from across the web

The most viewed creamy fettuccine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Date Night Mushroom Fettuccine

Melissa Jo's Bolognese Bianco

The most viewed creamy fettuccine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine