Mushroom and Sage Fettucine Sauce

    30 minutes

    This is a lovely vegetarian pasta with oyster mushrooms, garlic, fresh sage and cream. Ready in thirty minutes.

    62 people made this

    Serves: 2 

    • 250g spinach fettuccine pasta
    • 1 tablespoon extra virgin olive oil
    • 1 brown shallot, chopped
    • 1 clove garlic, crushed
    • 125g fresh oyster mushrooms, chopped
    • 1/2 cup thickened cream
    • 1 tablespoon finely chopped fresh sage

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

    1. Cook pasta in a large saucepan of boiling water until tender; drain.
    2. Meanwhile, heat oil in a medium frying pan over medium heat; cook and stir shallots and garlic until soft. Add mushrooms; cook, stirring, until tender. Stir in cream and sage. Cook and stir for 5 minutes or until thickened. Season to taste with salt and pepper.
    3. Toss sauce with pasta; serve with crusty bread, if desired.

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    Reviews in English (44)


    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 USA and Canada)


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


    This was easy & very tasty. I had trouble finding oyster mushrooms & substituted portabellas-made the sauce very dark & rich. I also used 1/2 & 1/2 instead of cream to reduce the fat. It was a wonderful way to use my fresh sage & I'd serve it to company!  -  23 Aug 2002  (Review from Allrecipes USA and Canada)