Fettuccine with mushrooms from sunny Italy. Fettuccine pasta recipes with mushrooms in a creamy sauce, with chicken, broccoli, ham and vegetables

Fettuccine with mushrooms from sunny Italy. Fettuccine pasta recipes with mushrooms in a creamy sauce, with chicken, broccoli, ham and vegetables

Fettuccine is not a diet dish, like most other varieties of Italian pasta. It is nourishing, high-calorie, but very tasty and aromatic.

You can cook fetuchini pasta with a variety of foods. Win-win - mushrooms. Let's try?

Fettuccine with mushrooms - general principles of preparation

This fettuccine pasta is made from durum wheat. High-quality products even after cooking perfectly keep their shape, elastic, a little harsh. A good paste does not require oiling, as it does not stick together. The cooking field is laid out on plates, filled with mushrooms.

Usually mushrooms are used for dishes, as they are affordable, safe, inexpensive. Mushrooms can be fried immediately without boiling. Often they are prepared with different sauces. One of the popular choices is cream sauce. It adds vegetables, garlic, herbs, sometimes a little flour. The final touch is grated Parmesan. They sprinkle the finished dish. Also for decoration use greens, olives, cherry tomatoes.

Fettuccine with mushrooms in cream sauce with garlic

A classic recipe for fetuchine pasta with mushrooms and fragrant creamy sauce. For him, we take the most simple champignons.


• 200 g fettuccine paste;

• 200 g of champignons;

• 2 tablespoons of olive oil;

• 0.5 tablespoons flour;

• 200 ml of cream of any fat content;

• salt pepper;

• a pair of garlic cloves;

• some fresh dill;

• 3 tablespoons of grated Parmesan.


1. Prepare a paste in salted water, the cooking time is indicated on the packaging of dry pasta.

2. Pour two spoons of olive oil into the pan, put on the stove.

3. Cut champignons into thin slices, put them in a frying pan, fry in butter until cooked.

4. Mix flour, chopped garlic and cream, salt and add pepper, pour into the pan to the mushrooms.

5. Heat it all together for three minutes, then turn it off, sprinkle with chopped fresh dill or dried herbs. 6. Arrange fettuccine in portions, top with mushrooms and cream sauce.

7. Sprinkle the dish with grated parmesan and serve.

Fettuccine with mushrooms and chicken

For this dish of pasta fettuccine with mushrooms, chicken fillet is used, one breast is enough. But you can take a turkey, trim from the thigh.


• 1 chicken breast;

• 200 g of champignons;

• 160 g sour cream;

• 40 ml of soy sauce;

• 1 onion;

• 40 g of oil;

• greens, salt;

• 300 g fetuchine.


1. Heat oil in a skillet, add chopped onion, fry for a minute.

2. Now cut the slices of mushrooms, put in a pan. Cook over high heat until all the moisture has evaporated from the mushrooms.

3. Wash chicken breast, cut into small cubes or cubes, spread to the mushrooms, fry for about five minutes with mushrooms and onions on medium heat.

4. Combine sour cream with soy sauce, add 100 ml of water to it, mix thoroughly. If the sauce is not salty enough, you can add salt.

5. Fill the mushrooms with sour cream, stir and simmer on a small fire until cooked chicken.

6. Cooking fetuchine or other similar products. Nests are great for this dish.

7. Put the pasta on it, chicken with mushrooms, pour with sour cream sauce. To taste, add greens to the dish, sprinkle with grated parmesan or any other cheese.

Fettuccine with mushrooms in a creamy sauce (with ham)

For this Italian dish of fettuccine pasta with mushrooms and cream sauce. Ham for him you can use any fat or dietary varieties.


• 150 g of mushrooms (raw champignons);

• 150 g of ham;

• 200 g of fetuchine paste;

• 150 ml of cream;

• 1 tsp. flour;

• 2 cloves of garlic;

• spices, greens;

• 30 grams of parmesan.


1. Prepare the pasta.

2. Rinse the mushrooms, remove all unnecessary, cut into slices or plastic, as you like.

3. Fry the mushrooms to a ruddy color on olive oil or on any other oil.

4. Cut the ham into cubes, add to the fried mushrooms, cook together for a minute. 5. Add chopped garlic, salt and mix.

6. Pour the cream, mixed with a teaspoon of flour, warm the dish for a few minutes so that the flavors are combined and the sauce thickens.

7. Put the mushrooms on the paste, sprinkle with grated parmesan chips, garnish with fresh herbs.

Fettuccine with mushrooms in tomato sauce

Variant of delicious fettuccine pasta with mushrooms and tomatoes, which must be ripe and fleshy. From sour and watery tomatoes, the sauce is not very tasty.


• 300 g of pasta;

• 250 g of champignons;

• 10-15 olives;

• 400 g tomatoes;

• 1 onion;

• 1 clove garlic;

• 30 ml of oil;

• spices;

• 1 Bulgarian pepper.


1. Rinse the mushrooms, cut into large pieces. Put on a heated pan with oil. Cook for 10 minutes.

2. Separately in a saucepan prepare the pasta.

3. Cut the onion into thin straws, add to the mushrooms, fry for a couple of minutes.

4. Cut the pepper into strips, spread to the mushrooms, fry for another minute.

5. Make small cuts on tomatoes, put them in boiling water, then in cold water and remove the skin. Peeled tomatoes cut into small pieces or interrupt with a blender.

6. Fill tomato with mushrooms with vegetables, salt and pepper.

7. Cut the olives in circles. Add to the mushrooms. Mix, cover, simmer on low heat for two or three minutes.

8. Serve fetuchini pasta, watering tomato sauce with vegetables and pieces of mushrooms.

Fettuccine with mushrooms and broccoli in a creamy sauce

To prepare this dish, you can use fresh or frozen broccoli florets. Fetuchini with mushrooms and cauliflower is cooked similarly, but it needs to be boiled longer in boiling water. Soft cheese can take any.


• 6-7 large champignons;

• 400 g broccoli florets;

• 320 ml cream;

• 2 cloves of garlic;

• 350 g of fetuchine paste;

• 3 spoons of butter;

• 120 g soft cream cheese;

• 1 tsp. wheat flour;

• spices.


1. Boil salted water. Break broccoli florets, put in a saucepan and boil for 2 minutes. Drain into a colander. 2. Prepare fetuchine pasta according to the recipe.

3. Put the oil in the pan, heat, add the sliced ​​mushrooms. Fry almost until ready on medium heat.

4. Add broccoli boiled inflorescences, cook further.

5. Combine the cream with soft cheese, add a teaspoon of flour to them, carefully grind everything until smooth. Salt the sauce immediately, pepper to taste, Provencal herbs.

6. Pour mushrooms with broccoli over the sauce, simmer on low heat for a couple of minutes. Be sure to stir with a spatula. So that the sauce warms up and thickens evenly.

7. Put boiled pasta on plates, broccoli on top with mushrooms in a fragrant sauce. Sprinkle with greens.

Fettuccine with mushrooms and bacon

For the preparation of such pasta, you can take any bacon, but the more meat layers, the tastier it will turn out. Instead of cherry, you can use two large tomatoes, but they should not be loose.


• 200 g of bacon;

• 250 g of champignons;

• 300 g of pasta;

• 2 onions;

• 10 cherry tomatoes;

• spices, parmesan.


1. Cut the bacon into small squares, put it in a frying pan, fry on both sides until golden brown. Take out.

2. Cut the champignons, pour into the pan with the fat after the mushrooms. Fry until almost ready.

3. Cut the onion, put in a pan to the mushrooms. Fry together, salt and pepper.

4. Return the fried bacon to the pan.

5. Cut the cherry tomatoes in half, add to the pan to the rest of the product, cover and warm slightly.

6. Boil fettuccine or another paste, drain the water.

7. Posting the contents of the pan to the pasta. Stir, warm up a minute.

8. Arrange in portions and immediately, while the dish is hot, sprinkle with grated Parmesan.

Fettuccine with dried mushrooms in cream sauce

For cooking pasta fetuchine in a creamy sauce, you can use not only champignons, but also any, including dried mushrooms. As an example, a recipe with white mushrooms.


• 40 g dry porcini mushrooms;

• 250 ml of cream;

• 1 spoon plums. oils; • 1 onion;

• 300 g of pasta;

• spices, cheese for decoration, garlic.


1. Porcini mushrooms pour cold reins in advance, soak for at least three hours. You can prepare the day before.

2. Boil the mushrooms for 25 minutes in boiling water. Take out. After cooling, cut into small pieces.

3. Fry the onions, cut into small cubes in butter, add mushrooms to it and also brown slightly.

4. Squeeze 12 cloves of garlic to the cream, add salt and pepper, pour mushrooms with cream. Cover, then five minutes.

5. Prepare a paste, drain the water, arrange hot products in plates.

6. Top with plenty of pour the creamy sauce with mushrooms, sprinkle with grated parmesan or other similar cheese.

Fettuccine with mushrooms - tips and tricks

• Pasta will taste better if you add a spoonful of natural olive oil to the pan when cooking. But not always it is at home, in this case, you can throw a piece of butter or add a spoonful of melted.

• What spices add to fettuccine? In fact, the paste is combined with all types of pepper, spices, herbs, but you do not need to lay them in large quantities so as not to interrupt the natural taste and aroma of mushrooms.

• To reduce the calorie content of Italian dishes, you can reduce the fat content of the cream in the sauce, and fry the products without oil in a frying pan with a non-stick coating.

• Fettuccine is a meal that you need to eat right away. But if you got a lot, then do not worry, you can put the pasta in the form, pour the remaining sauce, sprinkle with cheese and bake in the oven.

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