Fettuccine is not a diet dish, like most other Italian pasta options. It is satisfying, high-calorie, but very tasty and fragrant.
You can make fettuccine pasta with a wide variety of products. A win-win option is mushrooms. Will we try?
Fettuccine with mushrooms - general principles of preparation
Real fettuccine pasta is made from durum wheat. Quality products even after cooking keep their shape perfectly, resilient, a little harsh. A good paste does not require oiling, as it does not stick together. The cooking field is laid out on plates, seasoned with mushrooms.
Usually, mushrooms are used for dishes, as they are affordable, safe, inexpensive. Mushrooms can be fried immediately without prior cooking. Often they are cooked with different sauces. One popular option is cream sauce. Vegetables, garlic, greens, and sometimes a little flour are added to it. The finishing touch is grated parmesan. They are sprinkled with a finished dish. Also used for decoration are greens, olives, cherry tomatoes.
Fettuccine with mushrooms in a creamy garlic sauce
The classic recipe for fettuccine pasta with mushrooms and aromatic creamy sauce. For him we take the simplest champignons.
Ingredients
• 200 g fettuccine pasta;
• 200 g of champignons;
• 2 tablespoons of olive oil;
• 0.5 tablespoons of flour;
• 200 ml of cream of any fat content;
• salt pepper;
• a pair of garlic cloves;
• some fresh dill;
• 3 tablespoons of grated parmesan.
Cooking
1. Prepare pasta in salted water, the cooking time is indicated on the packaging of dry pasta.
2. Pour two tablespoons of olive oil into a pan, put on a stove.
3. Cut champignons into thin plates, put in a skillet, fry in oil until tender.
4. Mix the flour, chopped garlic and cream, salt and pepper, pour into the pan to the mushrooms.
5. Warm everything together for three minutes, then turn it off, sprinkle with chopped fresh dill or dried herbs.
6. Arrange the 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 from fettuccine pasta with mushrooms, chicken fillet is used, one breast is enough. But you can take a turkey, trim from the hip.
Ingredients
• 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 fettuccine.
Cooking
1. Heat the oil in a pan, add the chopped onion, fry for a minute.
2. Now cut the mushrooms into pieces, put in a pan. Cook over high heat until all the moisture has evaporated from the mushrooms.
3. Rinse the chicken breast, cut into small cubes or cubes, spread it over the mushrooms, fry for about five minutes with mushrooms and onions over 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. Pour the mushrooms with sour cream, stir and simmer the chicken on low heat until cooked.
6. Cooking fettuccine or other similar products. Nests are great for this dish.
7. Spread the pasta, chicken with mushrooms on it, pour over 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 it can be used any fatty or dietary varieties.
Ingredients
• 150 g of mushrooms (raw champignons);
• 150 g of ham;
• 200 g fettuccine paste;
• 150 ml cream;
• 1 tsp flour;
• 2 cloves of garlic;
• spices, herbs;
• 30 g of parmesan.
Cooking
1. Cook the pasta.
2. Rinse the mushrooms, remove all excess, cut into slices or plastics, as you like.
3. In olive oil or in any other oil, fry the mushrooms until rosy.
4. Cut ham into small cubes, add to the fried mushrooms, cook together for a minute.
5. Add chopped garlic, salt, mix.
6. Pour in the cream mixed with a teaspoon of flour, warm the dish for several minutes, so that the tastes combine, and the sauce thickens.
7. Put the mushrooms on a paste, sprinkle with grated Parmesan chips, garnish with fresh herbs.
Fettuccine with mushrooms in tomato sauce
A variant of a delicious dish of fettuccine pasta with mushrooms and tomatoes, which must certainly be ripe and fleshy. From acidic and watery tomatoes, the sauce is not very tasty.
Ingredients
• 300 g of pasta;
• 250 g of champignons;
• 10-15 olives;
• 400 g of tomatoes;
• 1 onion head;
• 1 clove of garlic;
• 30 ml of oil;
• spices;
• 1 bell pepper.
Cooking
1. Rinse the mushrooms, cut into large pieces. Put in a heated skillet with butter. Cook for 10 minutes.
2. Separately, in a saucepan, prepare the pasta.
3. Cut the onion into thin strips, 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. We make small cuts on the tomatoes, dip in boiling water, then in cold water and remove the skin. Peeled tomatoes are cut into small pieces or chopped with a blender.
6. Pour tomato mushrooms with vegetables, salt, pepper.
7. We cut olives in circles. Add to the mushrooms. Stir, cover, simmer for two or three minutes on low heat.
8. Serve fettuccine pasta, pouring tomato sauce with vegetables and mushroom slices.
Fettuccine with mushrooms and broccoli in a creamy sauce
To prepare this dish, you can use fresh or frozen broccoli inflorescences. Fettuccine with mushrooms and cauliflower is similarly prepared, but it needs to be boiled in boiling water longer. Soft cheese can be taken any.
Ingredients
• 6-7 large champignons;
• 400 g of broccoli inflorescences;
• 320 ml cream;
• 2 cloves of garlic;
• 350 g fettuccine paste;
• 3 tablespoons of oil;
• 120 g of soft cream cheese;
• 1 tsp wheat flour;
• spices.
Cooking
1. Boil salted water. Break broccoli inflorescences, lay in a pan and boil for 2 minutes. Drain into a colander.
2. Prepare fettuccine paste according to the recipe.
3. Put the butter in a frying pan, heat it, add the chopped champignons. Fry almost until cooked over medium heat.
4. Add boiled broccoli inflorescences, prepare further.
5. Combine the cream with soft cheese, add a teaspoon of flour to them, carefully grind everything until smooth. The sauce must be immediately added, pepper, Provence herbs to taste.
6. Pour mushrooms with broccoli sauce, simmer over 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 on the plates boiled pasta, on top of broccoli with mushrooms in a fragrant sauce. Sprinkle with herbs.
Fettuccine with mushrooms and bacon
To prepare such a paste, 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.
Ingredients
• 200 g of bacon;
• 250 g of champignons;
• 300 g of pasta;
• 2 onion heads;
• 10 cherry tomatoes;
• spices, parmesan.
Cooking
1. Cut the bacon into squares, put on a frying pan, fry on both sides until golden brown. Take out.
2. Cut mushrooms, pour into a pan with fat after mushrooms. Fry until tender.
3. Cut the onions, put in a pan to the mushrooms. Fry together, add salt, 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 a little.
6. Boil fettuccine or other pasta, drain the water.
7. Put the pasta in the pan. Stir, warm for a minute.
8. Arrange in portions and immediately, while the dish is hot, sprinkle with grated parmesan.
Fettuccine with dried mushrooms in a creamy sauce
To prepare fettuccine pasta in a creamy sauce, you can use not only champignons, but also any, including dried mushrooms. As an example, a recipe with porcini mushrooms.
Ingredients
• 40 g of dried porcini mushrooms;
• 250 ml cream;
• 1 spoon of plums. oils;
• 1 onion head;
• 300 g of pasta;
• spices, cheese for decoration, garlic.
Cooking
1. Pour white mushrooms with cold rein 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 onion, chopped in small cubes, in butter, add the mushrooms to it and also a little brown.
4. Squeeze 12 cloves of garlic into the cream, add salt and pepper, pour mushrooms with cream. Cover, darken for five minutes.
5. Prepare the paste, drain the water, arrange the hot items on plates.
6. Top with plenty of cream sauce with mushrooms, sprinkle with grated parmesan or other similar cheese.
Fettuccine with mushrooms - useful tips and tricks
• The paste will be tastier if you add a spoonful of natural olive oil to the pan during cooking. But it is not always at home, in this case you can throw a piece of butter or add a spoonful of melted butter.
• What spices to add to fettuccini? In fact, the paste is combined with all kinds of peppers, 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 cream in the sauce, and fry products without oil in a non-stick pan.
• Fettuccine - a dish that you need to eat immediately. But if it worked out a lot, then don’t worry, the pasta can be put into a mold, pour the remaining sauce, sprinkle with cheese and bake in the oven.
