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Spinach Fettuccine with Wild Mushroom Cream Sauce

Servings: 2 | Prep: 10 mins | Cook: 15 mins

This dish is a staple in Italian trattorie in the fall, as wild mushrooms start to pop up in Alpine forests and other mountainous regions of Italy. Enjoy!


1 Pack (9 oz.) Nuovo Pasta Long Cut Spinach Fettuccine 
2 Tbsp Unsalted butter 
2 Garlic cloves, chopped fine
2 Shallots, chopped fine
1 Cup Shiitake mushrooms, sliced thin (substitute crimini or any other exotic mushrooms)
1 Cup Heavy cream 
Salt and cracked black pepper to taste
1 Tbsp Fresh thyme, chopped
2 Tbsp Parmigiano Reggiano, grated


  1. Wash and de-stem mushrooms, stack their caps, and slice them thin.
  2. Place butter, garlic and shallots in a small saucepan and cook over medium-low heat until golden.
  3. Add mushrooms and cook to evaporate excess moisture.
  4. Add cream, bring to a simmer, and cook for five more minutes.
  5. Season with salt, pepper and fresh thyme.
  6. Cook pasta separately in salted boiling water according to package directions.
  7. Drain and place on a serving platter.
  8. Spoon sauce on top and sprinkle with cheese.

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