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Almost Instant Mushroom Sauce With Fettuccine


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  • 8 ounces fettuccine uncooked
  • 2 tablespoons olive oil
  • 1 pound fresh white mushrooms sliced
  • 1/2 cup sliced green onions (scallions)
  • 1 teaspoon minced garlic
  • 1 cup diced tomato
  • 1/4 cup chopped fresh basil (or 1 tbspn dried basil, crushed)
  • 1 teaspoon salt
  • 1/2 cup lowfat ricotta cheese


Servings 4


Step 1

Cook pasta according to package directions; drain, reserving 1/4 cup cooking liquid; return pasta to pot.

Meanwhile, in a large skillet heat oil until hot. Add mushrooms, green onions and garlic; cook, stirring frequently, until mushrooms are tender, 5 to 6 minutes. Stir in tomato, basil and salt; cook until tomato is just warm, about 1 minute.

To pasta in pot stir in ricotta cheese and enough cooking liquid to make a creamy sauce. Add mushroom mixture; toss. Serve with grated Parmesan cheese and ground black pepper, if desired.

This recipe yields 4 servings.

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