Fettuccine in Creamy Mushroom and Sage Sauce

Fettuccine in Creamy Mushroom and Sage Sauce
  • 8 ounces spinach fettuccine pasta
  • 1 tablespoon extra virgin olive oil
  • 1 shallot, chopped
  • 1 clove garlic, chopped
  • 4 ounces chopped fresh oyster mushrooms
  • 1/2 cup heavy cream
  • 1 tablespoon chopped fresh sage
  • salt and pepper to taste


  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente; drain.
  2. Heat olive oil a medium saucepan over medium heat, and cook shallots and garlic until transparent. Stir in mushrooms, and cook until tender. Mix in heavy cream and sage. Cook and stir until thickened.
  3. Toss sauce with cooked fettucine, and season with salt and pepper to serve.

04/10/2017
Fettuccine in Creamy Mushroom and Sage Sauce, recipe PT15M PT1H 5 455 calories

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