Fettuccini al Fungi Recipe - Allrecipes.com
Fettuccini al Fungi Recipe

Fettuccini al Fungi

Recipe by  

"This creamy mushroom and pesto sauce is an easy dish to prepare, inspired from Seattle's Poor Italian restaurant. It is excellent for entertaining. It is best served hot from the stove!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Cook the pasta according to package directions.
  2. Meanwhile, saute mushrooms and garlic in olive oil over low heat until tender. Mix in pesto mix, milk, and cream cheese; bring to a boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened.
  3. Drain pasta. Pour sauce over noodles, and toss to coat. Serve.
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Reviews More Reviews

Most Helpful Positive Review
Jul 08, 2003

This recipe is fabuloso! Thanks to the other reviewers who found this not creamy enough, I substituted heavy cream for the milk. It was perfectly thick and very creamy! This is one of my top 5 pasta sauce recipes now!

 
Most Helpful Critical Review
Mar 22, 2003

I thought the dish was flavorful- but the sauce wasn't as creamy as I would have preferred. My husband was very impressed with the dish.

 

35 Ratings

Sep 26, 2007

very good!! used fat free cream cheese and it turned out wonderfully!

 
Jan 30, 2003

This is a great recipe. It does need more seasoning. I added salt, extra pesto and extra cream cheese and only used white and portabello mushrooms. I also added a tablespoon of garlic cream cheese. It's even better reheated the next day--it's creamier.

 
Jul 11, 2007

Very good, simple recipe. Based on comments that it was bland, I chopped up some sun-dried tomatoes and added them- definately a good addition. I even used some of the juice in place of the oil for sauteing the mushrooms/ garlic. Liked the flavors a lot, thanks

 
May 16, 2011

Great recipe -- I love it because it's lower fat than some of the creamy pasta recipes. I eyeballed everything, and added an extra spoonful of cream cheese and one of pesto too. I also added more cloves of minced garlic & some red pepper while I cooked the mushrooms.

 
Feb 02, 2011

I thought this was excellent! I used 1/2 cup of milk and 1/2 cup of half and half to make it a little creamier. I also added a pinch of Herbes de Provence because my jarred pesto didn't have quite enough oomph. Even though it was quick and easy, it makes for a very elegant meal. Thanks for sharing!

 
Oct 04, 2010

I made the recipe as written. Very quick, easy and tasty. I'll make it again. Thanks.

 

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Nutrition

  • Calories
  • 377 kcal
  • 19%
  • Carbohydrates
  • 47.2 g
  • 15%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 15.2 g
  • 23%
  • Fiber
  • 4.1 g
  • 16%
  • Protein
  • 14.1 g
  • 28%
  • Sodium
  • 105 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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