Description
A creamy and flavorful Date Night Mushroom Fettuccine Alfredo that’s perfect for a cozy dinner. This recipe features tender cremini mushrooms sauteed in garlic and white wine, combined with a rich Alfredo sauce made from butter, flour, vegetable broth, skim milk, and freshly shredded Parmesan cheese, finished with fresh thyme and oregano for a delightful herbaceous touch.
Ingredients
Scale
Pasta
- 1 lb fettuccine pasta
Mushroom Sauce
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 3 tablespoons unsalted butter
- 2 tablespoons unbleached, all-purpose flour
- 2 tablespoons white wine or white wine vinegar
- 1 cup vegetable broth
- 1 cup skim milk (fat free)
- 1 cup parmesan cheese, freshly shredded
- 1/2 teaspoon fresh thyme leaves, roughly minced
- 1/2 teaspoon fresh oregano, roughly minced
- Salt and pepper to taste
Instructions
- Cook Pasta: Cook fettuccine according to the package instructions. Reserve 1/4 cup of the pasta water, then drain the pasta and set aside.
- Sauté Mushrooms: While the pasta cooks, heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat. Add the sliced cremini mushrooms and cook for about 5 minutes, stirring frequently, until they are softened and begin to release their juices.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Deglaze Pan: Pour in the white wine or white wine vinegar and scrape the bottom of the skillet to lift any browned bits, enhancing the sauce’s flavor.
- Create Roux: Add the remaining 2 tablespoons of butter to the skillet. Once melted, stir in the flour. Cook for about 2 minutes, stirring frequently, to cook off the raw flour taste and form a roux.
- Add Liquids: Gradually pour in the vegetable broth, stirring constantly until the sauce is smooth and combined.
- Add Milk: Slowly add the skim milk, stirring continuously to prevent lumps and achieving a creamy texture.
- Simmer Sauce: Bring the sauce to a gentle simmer, reduce heat to medium-low, and cook for 3 to 4 minutes, stirring occasionally, until it thickens slightly.
- Add Cheese and Herbs: Reduce heat to low. Stir in the freshly shredded Parmesan cheese until fully melted and the sauce is smooth. Add the minced fresh thyme and oregano, then season with salt and pepper to taste. Cook for an additional minute.
- Combine Pasta and Sauce: Remove the skillet from heat. Add the cooked fettuccine to the sauce and toss to coat evenly. Add reserved pasta water one tablespoon at a time until the sauce reaches your desired consistency (approximately 2 tablespoons).
- Serve: Garnish with any remaining herbs and serve immediately for a delicious, comforting date night meal.
Notes
- Use white wine vinegar as a non-alcoholic substitute if preferred.
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- For a richer sauce, substitute part or all of the skim milk with half-and-half or cream.
- Freshly shredded Parmesan cheese melts better than pre-grated for a smoother sauce.
- Adjust herbs according to preference; basil or parsley can be great alternatives.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sauteing, Simmering, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 1/4 of the recipe)
- Calories: 430 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 25 mg
Keywords: Mushroom Alfredo, Fettuccine Alfredo, Vegetarian Pasta, Creamy Pasta Recipe, Date Night Dinner, Italian Pasta Dish
