Fettuccine with mushrooms from sunny Italy. Recipes of fettuccine pasta with mushrooms in creamy sauce, with chicken, broccoli, ham and vegetables

Fetuchini – a dish not for a diet, as well as the majority of other variants of the Italian pasta. It is hearty, high in calories, but very tasty and aromatic.

Cooking pasta fetuchini can be with a variety of products. A win-win option is mushrooms. Shall we try?

Fettuccine with mushrooms – general principles of preparation

A real fetuchini paste is made from durum wheat. Quality products even after cooking perfectly keep the shape, elastic, a little harsh. A good paste does not require lubrication with oil, as it does not stick together. The field of cooking is laid out on plates, filled with mushrooms.

Usually for dishes use champignons, as they are affordable, safe, inexpensive. Mushrooms can be fried immediately without pre-cooking. Often they are cooked with different sauces. One of the popular options is a creamy sauce. It is added vegetables, garlic, greens, and sometimes a little flour. The finishing touch is grated Parmesan. They sprinkle the finished dish. Also for decoration use greens, olives, cherry tomatoes.

Fettuccine with mushrooms in creamy sauce with garlic

Classic recipe for pasta fettuccine with mushrooms and creamy cream sauce. For him we take the simplest mushrooms.


• 200 g of fetuccine paste;

• 200 g of champignons;

• 2 tablespoons of olive oil;

• 0,5 tablespoons flour;

• 200 ml of cream of any fat content;

• salt pepper;

• a pair of cloves of garlic;

• some fresh dill;

• 3 spoons of grated Parmesan cheese.


1. In the salted water, cook the pasta, the cooking time is indicated on the packaging of dry pasta.

2. Pour into the pan two spoons of olive oil, put on a plate.

3. Cut the champignons into thin plates, put them into a frying pan, fry in oil until done.

4. Mix the flour, chopped garlic and cream, add salt and add pepper, pour into a frying pan to the mushrooms.

5. Heat all together for three minutes, then turn off, sprinkle with chopped fresh dill or dried herbs.

6. Lay the fettuccine in portions, top with mushrooms and cream sauce.

7. Sprinkle the dish with grated Parmesan cheese, serve to the table.

Fettuccine with mushrooms and chicken

For this, feta-pasta pasta with mushrooms is served with chicken fillet, enough of one breast. But you can take a turkey, trimming from the hip.


• 1 chicken breast;

• 200 g of champignons;

• 160 g of sour cream;

• 40 ml of soy sauce;

• 1 onion;

• 40 g of oil;

• greens, salt;

• 300 g of fettuccine.


1. Heat the oil in a frying pan, add the cut onion, fry for a minute.

2. Now cut the mushrooms into pieces, put them into a pan. We cook on high heat until all the moisture evaporates from the mushrooms.

3. Wash the chicken breast, cut into small cubes or cubes, spread to mushrooms, fry about five minutes with mushrooms and onions over medium heat.

4. Connect sour cream with soy sauce, add to it 100 ml of water, mix thoroughly. If the sauce is not salty enough, you can add salt.

5. Fill mushrooms with sour cream, stir and, on a small fire, simmer until the chicken is ready.

6. Cooking fettuccine or other similar products. Nests are great for this dish.

7. Spread the pasta, chicken and mushrooms on it, sprinkle with sour cream sauce. To taste, we add greens to the dish, sprinkle with grated parmesan cheese or any other cheese.

Fettuccine with mushrooms in creamy sauce (with ham)

For this Italian dish made from fettuccine pasta with mushrooms and cream sauce. Ham for it you can use any fatty or dietary varieties.


• 150 g of mushrooms (raw champignons);

• 150 grams of ham;

• 200 g of paste fetuchine;

• 150 ml of cream;

• 1 tsp. flour;

• 2 cloves of garlic;

• spices, herbs;

• 30 g of Parmesan.


1. Prepare the pasta.

2. Rinse the mushrooms, remove all unnecessary, cut into pieces or plastics, as more like it.

3. On olive oil or any other oil fry mushrooms to a ruddy color.

4. Cut the ham with small cubes, add to the fried mushrooms, cook together for a minute.

5. Add chopped garlic, salt and mix.

6. Pour the cream mixed with a teaspoon of flour, warm the dish for a few minutes, so that the tastes are combined and the sauce thickens.

7. Put the mushrooms on the paste, sprinkle with finely chopped Parmesan, decorate with fresh herbs.

Fettuccine with mushrooms in tomato sauce

A variant of a very tasty dish made of fetuchini pasta with mushrooms and tomatoes, which must certainly be ripe and fleshy. Of the sour and watery tomatoes, the sauce is not very tasty.


• 300 g of paste;

• 250 g of champignons;

• 10-15 olives;

• 400 g of tomatoes;

• 1 onion head;

• 1 clove of garlic;

• 30 ml of oil;

• Spices;

• 1 Bulgarian pepper.


1. Rinse the mushrooms, cut into large pieces. To put on the heated skillet with butter or oil. We cook 10 minutes.

2. We prepare the paste separately in a saucepan.

3. Cut the onion into thin strips, add to the mushrooms, fry for a couple of minutes.

4. We cut the pepper into strips, put it to the mushrooms, fry one more minute.

5. We make small cuts on tomatoes, dip it into boiling water, then into cold water and take off the skin. Peeled tomatoes are cut into small pieces or interrupted with a blender.

6. Fill tomato mushrooms with vegetables, salt, pepper.

7. Cut the olives in circles. Add to the mushrooms. Stir, cover, stew on a small fire for two or three minutes.

8. We serve pasta fettuccine, watering tomato sauce with vegetables and mushrooms.

Fettuccine with mushrooms and broccoli in creamy sauce

To prepare this dish you can use fresh or frozen inflorescences of broccoli. Similarly prepared fetuchini with mushrooms and cauliflower, but it should be boiled longer in boiling water. Soft cheese can be taken any.


• 6-7 large champignons;

• 400 grams of broccoli;

• 320 ml of cream;

• 2 cloves of garlic;

• 350 g of paste fetuccine;

• 3 tablespoons oil;

• 120 g of soft cream cheese;

• 1 tsp. wheat flour;

• Spices.


1. Boil the salted water. Broke inflorescences of broccoli, put in a pan and boil for 2 minutes. Drain into a colander.

2. Prepare the fettuccine paste according to the recipe.

3. Put the oil in a frying pan, heat, add chopped mushrooms. Fry almost until cooked over medium heat.

4. Add the boiled inflorescences of broccoli, prepare further.

5. We connect the cream with soft cheese, add a teaspoon of flour to them, thoroughly rub everything to homogeneity. The sauce should be immediately poured, to taste pepper, Provencal herbs.

6. Pour sauce mushrooms with broccoli, simmer on a small fire for a couple of minutes. Be sure to stir the spatula. To make the sauce warm up and thicken evenly.

7. We spread on the plates boiled pasta, on top of broccoli with mushrooms in aromatic sauce. Sprinkle with herbs.

Fettuccine with mushrooms and bacon

To make such a paste, you can take any bacon, but the more meat layers, the more delicious it will turn out. Instead of cherry, you can use two large tomatoes, but they should not be loose.


• 200 g of bacon;

• 250 g of champignons;

• 300 g of paste;

• 2 onion heads;

• 10 cherry tomatoes;

• Spices, Parmesan.


1. Bacon cut into squares, put on a frying pan, fry from two sides until golden brown. Take out.

2. Cut the mushrooms, pour into a skillet with fat after the mushrooms. Fry until almost ready.

3. Cut the onions and put them in a frying pan to the mushrooms. Fry together, add salt, pepper.

4. Return fried bacon to the frying pan.

5. Cut the cherry tomatoes in half, add to the skillet to the rest of the product, cover and warm up a little.

6. Boil fettuccine or other paste, drain the water.

7. Put the contents of the frying pan to the pasta. Stir, warm up a minute.

8. Arrange in portions and immediately, while the dish is hot, sprinkle with grated parmesan.

Fettuccine with dry mushrooms in creamy sauce

To make fettuccine paste in a creamy sauce, you can use not only champignons, but also any, including dry mushrooms. As an example, a recipe with white mushrooms.


• 40 g of dry white mushrooms;

• 250 ml of cream;

• 1 spoonful of sink. oil;

• 1 onion head;

• 300 g of paste;

• spices, cheese for decoration, garlic.


1. Pour the white mushrooms with cold reins in advance, soak for at least three hours. You can prepare the day before.

2. Boil mushrooms for 25 minutes in boiling water. Take out. After cooling, cut into small pieces.

3. Fry onion in butter, cut the small cubes of onions, add mushrooms to it and brown it too.

4. Squeeze 12 cloves of garlic to cream, add salt and pepper, pour in mushrooms with cream. Cover, five minutes.

5. Prepare the pasta, drain the water, lay out hot items on plates.

6. From above it is abundantly to pour a creamy sauce with mushrooms, to strew with grated Parmesan or other similar cheese.

Fettuccine with mushrooms – useful tips and tricks

• Pasta will be more delicious if you add a spoonful of natural olive oil to the pan during cooking. But not always it is at home, in this case you can throw a piece of butter or add a spoonful of melted.

• What spices to add to fettuccine? In fact, the paste is combined with all kinds of pepper, spices, herbs, but you do not need to put them in large quantities so as not to interrupt the natural taste and aroma of the mushrooms.

• To reduce the calorie content of Italian dishes, you can reduce the fat content of the cream in the sauce, and fry the products without oil in a skillet with non-stick coating.

• Fettuccine is a dish that should be eaten immediately. But if you get a lot, do not worry, you can put the paste in a mold, pour the remaining sauce, sprinkle with cheese and bake in the oven.

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