# Fettuccine with mushroom cream sauce (from Vincenzo's Plate)

Video: [Creamy Mushroom Pasta Ready in 15 Minutes | No Meat Needed](https://www.youtube.com/watch?v=aLuJ3k5M8cw) by [Vincenzo's Plate](https://www.youtube.com/@vincenzosplate).
RecipesMD is not affiliated with Vincenzo's Plate. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: 2
- Total time: 15 min
- Ontario estimate*: ~$4.18 per serving, ~$8.35 for 2 serving(s); saves ~$16.82* per serving (80%) vs ordering out (~$21.00*). * Estimate: 3 line(s) we couldn't price were filled with typical costs for their type; restaurant comparison is a typical Ontario pasta entrée at ~$21, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 300 g (10.5 oz) fettucce pasta
- 400 g (14 oz) Swiss brown mushrooms
- 2 cloves garlic
- chopped parsley to taste fresh parsley
- 6 tbsp (finely grated) Pecorino Romano cheese
- 1/2 glass milk
- 60 g (2 oz) butter
- 5 tbsp (plus extra for blending) extra virgin olive oil
- to taste salt
- to taste black pepper
- 1 tbsp (for pasta water) rock salt

## Steps

1. [1:30](https://www.youtube.com/watch?v=aLuJ3k5M8cw&t=90s) Trim the stems and chop the mushrooms into small bite-sized pieces.
2. [2:30](https://www.youtube.com/watch?v=aLuJ3k5M8cw&t=150s) Heat extra virgin olive oil in a skillet over medium heat, add a splash of water, and crush in the garlic cloves so they soften without burning.
3. [3:16](https://www.youtube.com/watch?v=aLuJ3k5M8cw&t=196s) Add the chopped mushrooms to the pan, season with salt and black pepper, and stir in the butter until melted.
4. [4:17](https://www.youtube.com/watch?v=aLuJ3k5M8cw&t=257s) Cook the mushrooms over medium-high heat for about 8 to 10 minutes until they soften and release their liquids.
5. [4:54](https://www.youtube.com/watch?v=aLuJ3k5M8cw&t=294s) Bring a large pot of water to a boil, add rock salt, and drop in the fettucce to cook until al dente (about 8 minutes).
6. [5:47](https://www.youtube.com/watch?v=aLuJ3k5M8cw&t=347s) Transfer roughly one-quarter of the cooked mushrooms into a blender cup, add a drizzle of olive oil, a splash of milk, and a splash of water, then blend until completely smooth and creamy.
7. [6:56](https://www.youtube.com/watch?v=aLuJ3k5M8cw&t=416s) Add chopped parsley and the remaining milk to the mushrooms in the skillet, letting the milk reduce slightly.
8. [8:03](https://www.youtube.com/watch?v=aLuJ3k5M8cw&t=483s) Pour the pureed mushroom mixture back into the skillet and stir well to form a thick, creamy sauce.
9. [8:40](https://www.youtube.com/watch?v=aLuJ3k5M8cw&t=520s) Scoop out a mug of starchy pasta cooking water, then transfer the drained al dente pasta directly into the sauce along with a splash of pasta water.
10. [9:13](https://www.youtube.com/watch?v=aLuJ3k5M8cw&t=553s) Toss and toss the pasta over the heat to coat each strand, adding more pasta water as needed.
11. [9:48](https://www.youtube.com/watch?v=aLuJ3k5M8cw&t=588s) Turn off the heat, add a splash of pasta water, and quickly stir and toss in the grated Pecorino Romano cheese until silky and emulsified.
12. [11:53](https://www.youtube.com/watch?v=aLuJ3k5M8cw&t=713s) Twirl the fettucce onto serving plates, spoon the mushroom cream over the top, and garnish with chopped fresh parsley.

## Equipment

- large skillet
- large pasta pot
- immersion blender or mini food processor
- garlic press
- wooden spoon
- tongs
- skimmer or colander

Source page: https://recipesmd.com/v/vincenzos-plate-fettuccine-with-mushroom-cream-sauce