My friends and I were carb-loading the other night for our 10-mile race to raise funds for Association Aïda, an organization that helps fight childhood cancer. Because I have an obsession with pasta, garlic, and mushrooms, what better way to satisfy my cravings than to put them all together in one dish (with lots and lots of garlic)? I found this recipe last year that I’ve adapted with almond milk (instead of milk), water (instead of chicken broth), and herb butter (instead of butter).
When picking which pot you’re going to use, I would suggest one that is either 1) smaller in diameter so the liquid comes up higher or 2) large enough in diameter that the entire length (or at least very close to it) of the pasta fits without needing to break it. Mine was somewhere in between so I had to make sure one end of the pasta softened down enough to bend so I could get the whole length of the pasta into the liquid, which then barely covered the pasta. If you’re going to make a smaller number of servings (1-2), I suggest using the first option.
I probably had garlic coming out of my pores during the run (sorry fellow runners) as I tend to double the amount of garlic called for in any recipe.
As for the mushrooms, I used baby bellas as I think they have a more intense flavor than button mushrooms.
After sauteing the mushrooms in olive oil for a few minutes, then adding the garlic, in went the milk and water. We rarely have regular milk in the house, and I’ve found that almond milk usually works just as well (you can add a bit of cornstarch if you need more thickness, but I haven’t needed to). I also didn’t have any chicken broth and didn’t have time to run to the store, so I just substituted water instead and added flavor with herb butter. If you don’t have (or like) herb butter, regular butter works well too and you can add whatever flavoring you like (salt, pepper, other spices, etc.)
The pasta goes into the pot once the liquid is boiling and then simmered until it’s cooked to your liking. The Parmesan cheese goes in last, but I’ve even made this without the cheese before (for lactose intolerant guests), and it still turned out delicious.
One Pot Mushroom Fettuccine
Adapted from this recipe
- ~1 tbsp olive oil
- 3 oz baby bella mushrooms, sliced
- 4 cloves of garlic, minced
- 1 cup water
- 1/2 cup almond milk
- 1 tbsp butter (I use herb butter)
- 4 oz fettuccine, uncooked
- Salt and pepper to taste
- 1/8 cup Parmesan cheese, freshly grated
- Optional: sage leaves
- Optional: Heat up olive oil and put in sage leaves until crispy. Remove leaves and set aside to top dishes at the end
- Sauté mushrooms in olive oil until they start to turn color and add garlic and sauté until garlic also starts to get a bit of color
- Add water, almond milk, butter, salt, and pepper. Mix and bring to a boil
- Add fettuccine. Make sure all parts are in liquid to prevent uncooked pasta
- Simmer about 20 minutes or until fettuccine is cooked to your liking
- Sprinkle and stir in Parmesan cheese. Add more milk if you need to thin out the sauce. Top with fried sage leaves.
- Nom nom nom!
Estimated Nutritional Information (per serving): 296 calories; 12g protein; 44g carbs; 2g fiber; 4g sugar; 9g fat