Fettuccine in creamy mushroom and sage sauce

    30 min

    A yummy, very quick and easy vegetarian dish. On the table in 30 minutes.

    64 people made this

    Serves: 2 

    • 1/2 (500g) packet spinach fettuccine pasta
    • 1 tablespoon extra virgin olive oil
    • 1 shallot, chopped
    • 1 clove garlic, chopped
    • 100g chopped fresh oyster mushrooms
    • 125ml double cream
    • 1 tablespoon chopped fresh sage
    • salt and pepper to taste

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Bring a large pot of lightly salted water to the 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 shallot 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (44)


    This recipe is fab, easy for beginers and does not take much time, most importantly it tastes like your in an italian restaurant. I used Onions, instead of shallots, but sauted them first to add flavour  -  13 Mar 2010


    This is a great starter recipe. I made just as directed, but ended up tweaking with it a bit. I sauted diced yellow & red bell pepper first w/ olive oil, then 1/2 a red onion (not a fan of shallots), then 3 cloves finely minced garlic. I used regluar white sliced mushrooms (that is what I had on hand) and double the amount of sage. I used 1/2 cup cream as directed, but found that it wouldn't cook down. I added a bit of chicken stock (1 turn of the pan) & let simmer. Then added 1 tbl of flour to thicken. Topped with green onions. Turned out to be fantastic!!!! This sauce is very versatile. It would go well with chicken or pork. This is a great recipe. THANK YOU! I am going to put this in my monthly rotation of recipes.  -  21 Aug 2005  (Review from Allrecipes US | Canada)


    This was great and easy...BUT...unfortunately I follow the advice of another review and added half the sage. That was a mistake...it needed all the sage to enhance the flavour, whether in the sauce or sprinkled on top as garnish...Ok...to be fair, I did add parmesan and that was good advice...I would make again.  -  09 Jan 2004  (Review from Allrecipes US | Canada)