Fettuccine al Fungi

    25 minutes

    Lovely creamy pasta with two kinds of mushrooms and basil pesto. It's even better if you have home made pesto but shop bought is fine too.

    55 people made this

    Serves: 6 

    • 500g crimini mushrooms, sliced
    • 2 fresh shiitake mushrooms, stemmed and sliced
    • 1 large portobello mushroom, sliced
    • 2 cloves garlic, crushed
    • 4 tablespoons olive oil
    • 2 tablespoons pesto
    • 225ml skim milk
    • 2 tablespoons cream cheese
    • 375g fettuccine pasta

    Preparation:15min  ›  Cook:10min  ›  Ready in:25min 

    1. Cook the pasta according to package directions.
    2. Meanwhile, sauté mushrooms and garlic in olive oil over low heat until tender. Mix in pesto, milk and cream cheese; bring to the 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 pasta, and toss to coat. Serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (37)


    Altered ingredient amounts. This is a great recipe. It does need more seasoning. I added salt, extra pesto and extra cream cheese. It's even better reheated the next day--it's creamier.  -  21 Jul 2008


    This recipe is the best of its kind from this website. My entire family loved it, especially when I baked some chicken breasts with hot sauce and added them on top. It was great!  -  21 Jul 2008


    Used regular mushrooms and liked it just fine. Also, I used double cream instead of milk. A little bland but still good.  -  21 Jul 2008