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Creamy Mushroom Fettuccine Recipe with Fresh Spring Herbs

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A quick and easy creamy mushroom fettuccine featuring fresh spring herbs that delivers comforting, indulgent flavors with simple ingredients.

Ingredients

Scale
  • 12 ounces fettuccine pasta (dried or fresh)
  • 16 ounces mixed mushrooms, sliced (cremini, shiitake, or button mushrooms)
  • 3 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 medium shallot, finely chopped
  • 1 cup heavy cream (240 ml)
  • ½ cup freshly grated Parmesan cheese (50 grams)
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh thyme, chopped
  • 2 tablespoons fresh tarragon, chopped
  • Zest of 1 lemon
  • Salt and freshly ground black pepper, to taste
  • ½ cup vegetable or chicken broth (120 ml, optional)

Instructions

  1. Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions—usually 10 to 12 minutes for dried pasta or 3-4 minutes for fresh. Stir occasionally to prevent sticking. Drain, reserving about ½ cup (120 ml) of pasta water, and set aside.
  2. While pasta cooks, heat 2 tablespoons butter and 1 tablespoon olive oil in a large sauté pan over medium heat. Once shimmering, add the sliced mushrooms in a single layer. Cook in batches if needed to avoid crowding.
  3. Sauté mushrooms without stirring for 3-4 minutes to brown them. Then stir occasionally for another 4-5 minutes until mushrooms are soft and golden brown. Season lightly with salt to draw out moisture.
  4. Add the minced garlic and chopped shallot to the pan. Cook for 2 minutes more until fragrant and translucent, stirring often to prevent burning.
  5. Pour in the heavy cream and stir to combine. Bring to a gentle simmer, then reduce heat to low. Let it thicken slightly for about 3-5 minutes, stirring occasionally. If the sauce gets too thick, add reserved pasta water or broth a tablespoon at a time until desired consistency.
  6. Stir in grated Parmesan cheese until melted. Taste and season with salt and freshly ground black pepper.
  7. Add fresh chopped herbs (parsley, thyme, tarragon) and lemon zest. Stir gently to combine, keeping herbs bright and fresh.
  8. Toss the cooked fettuccine into the sauce using tongs or two forks, mixing gently until every strand is coated. Add a splash more pasta water if needed to loosen the sauce.
  9. Serve immediately, garnished with extra Parmesan and whole herb leaves if desired.

Notes

Do not crowd mushrooms when sautéing to ensure browning. Use a mix of butter and olive oil to prevent burning. Reserve pasta water to adjust sauce consistency and help sauce cling to pasta. Add fresh herbs at the end to keep their brightness. Grate Parmesan fresh for best melting and flavor. Reheat leftovers gently on stovetop with a splash of water or broth to prevent sauce separation.

Nutrition

Keywords: creamy mushroom fettuccine, spring herbs pasta, easy mushroom pasta, creamy pasta recipe, fettuccine with mushrooms, fresh herbs pasta

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