Fettuccine with Mushroom and Ricotta Cream Sauce
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
484 kcal
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Course
Main Course
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Cuisine
Italian
Fettuccine with Mushroom and Ricotta Cream Sauce
Description
Fettuccine with Mushroom and Ricotta Cream Sauce begins by sautéing fresh mushrooms in olive oil until tender and slightly caramelized, which brings out their earthy flavor. Egg fettuccine pasta is cooked in salted water to a tender texture and drained.
A sauce is made by warming ricotta cheese and cream together, gently heated and combined with freshly ground black or white pepper. Cooked mushrooms are then folded into the sauce, which is stirred with the drained pasta to thoroughly coat the noodles with the creamy mixture.
The resulting dish offers a balance between the meaty savoriness of mushrooms and the richness of ricotta cream, with the pasta providing a smooth, tender base. The mild seasoning allows the fresh mushroom flavors to stand out.
This dish can be served immediately as a satisfying vegetarian main course or accompanied by a simple green salad or crusty bread.
Ingredients
- 8 oz oyster mushrooms (or crimini, or your choice of fresh mushrooms, sliced)
- 2 Tbsp olive oil
- 8 oz egg Fettuccine (you can use non-egg pasta, but for this dish, I recommend egg)
- 1 ¼ cups ricotta cheese good quality
- ¼ cup heavy cream fresh whipping cream
- ⅛ tsp kosher salt (or sea salt to taste)
- ⅛ tsp black pepper freshly ground black or white pepper for the sauce and to finish the dish
Instructions
- Begin by sauteeing the mushrooms in the olive oil in a frying pan over medium high heat.
- Cook the pasta according to directions on the package, however make sure to salt the water.
- While the pasta is cooking, finish sauteeing the mushrooms and sprinkle with salt.
- Place the ricotta and cream in a large pan, over medium heat; add some ground black or white pepper and stir to combine, then add the cooked mushrooms and stir.
- When the pasta is ready, drain it and add it to the mushroom and ricotta cream sauce; stir to combine. Add pepper to taste and serve immediately.
Notes
- You can substitute oyster mushrooms with your favorite fresh mushrooms, such as crimini or button, depending on availability or taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 484kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 104mg | 35% |
| Sodium | 164mg | 7% |
| Potassium | 473mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 626IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 192mg | 19% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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