Fettuccine Margherita Recipe

Name: Fettuccine Margherita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fettuccine pasta; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 12 ounces sliced mushrooms; 4 garlic cloves, minced; 1/4 teaspoon crushed red pepper flakes; 1 (28 ounce) can plum tomatoes, drained and chopped; 1/4 cup white wine; 1/2 cup heavy cream; 1/2 teaspoon salt; 1/3 cup grated parmesan cheese

Servings: persons

1 lb fettuccine pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
12 ounces sliced mushrooms
4 garlic cloves, minced
1/4 teaspoon crushed red pepper flakes
1 (28 ounce) can plum tomatoes, drained and chopped
1/4 cup white wine
1/2 cup heavy cream
1/2 teaspoon salt
1/3 cup grated parmesan cheese

1
Cook the fettucine according to package directions.
2
Drain thoroughly.
3
In a large skillet, heat the olive oil and butter over medium-high heat.
4
Add mushrooms and saute until they brown and juices start to evaporate, about 7 minutes.
5
Add the garlic and red pepper and cook for 2 minutes, stirring frequently.
6
Add tomatoes and wine and boil 2 minutes, stirring often.
7
Add the cream and salt and boil 1 minute.
8
Toss with fettucine and Parmesan and serve immediately.

848

kcal

Calories

Fat

122

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb fettuccine pasta, 2 tablespoons olive oil, 2 tablespoons unsalted butter, 12 ounces sliced mushrooms, and more.

Yes, Fettuccine Margherita falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fettuccine Margherita

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