Fettuccine with Mushrooms

Catherine Cappiello Pappas


This simple yet elegant meal is sure to take you to Italy for the evening!

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5 Min
15 Min
Stove Top


2 stalks celery – chopped
3 – 4 cloves garlic – chopped
1 quart button mushrooms – quartered
½ c. cilantro or italian parsley – chopped
½ tsp. salt
¼ tsp. black pepper
¼ tsp. dried oregano
¼ tsp. red pepper flakes
2 tbs. olive oil
1 tbs. butter
1 tsp. vegeta seasoning
juice of 1 lemon
¾ cup water
1 lb. of fettuccini
grated romano or parmesan cheese


1Heat a large frying pan with the olive oil; add the celery, garlic, mushrooms, salt, pepper and dried oregano. Sauté, until the mushrooms get a slightly golden color and the garlic is fragrant.
In a small bowl combine the water, Vegeta seasoning, lemon juice, butter and cilantro or Italian parsley. With the heat on low, add this mixture to the mushroom pan and keep the heat on low while preparing the fettuccini as directed.
Drain the fettuccini and place in a serving bowl with a drizzle of olive oil and a dash of red pepper flakes. Pour the mushroom sauce over the fettuccini and toss; top with grated Parmesan or Romano cheese.

About Fettuccine with Mushrooms

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: Quick & Easy