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Fettuccini al Fungi

Fettuccini al Fungi

"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

servings 377 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 377 kcal
  • 19%
  • Fat:
  • 15.2 g
  • 23%
  • Carbs:
  • 47.2g
  • 15%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 105 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

Read all reviews 26
  1. 38 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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.

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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 ...

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

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 c...

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 ...

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 m...

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 q...

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

Used regular button mushrooms and liked it just fine. Also, I used heavy cream instead of milk. A little bland but still good.

read earlier reviews and added more cream cheese and pesto. Pretty good recipe I used it with fresh mushroom fettucini.

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