Fettuccini al Fungi

Rating: 4.03 stars
38 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1

This creamy mushroom and pesto sauce is an easy dish to prepare, inspired from Seattle's Poor Italian restaurant. It is excellent for entertaining. It is best served hot from the stove!

By Marah

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Recipe Summary

Servings:
6
Yield:
6 servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Cook the pasta according to package directions.

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  • Meanwhile, saute mushrooms and garlic in olive oil over low heat until tender. Mix in pesto mix, milk, and cream cheese; bring to a boil over medium heat. Reduce heat, and simmer while stirring until cream cheese has melted and mixture has thickened.

  • Drain pasta. Pour sauce over noodles, and toss to coat. Serve.

Nutrition Facts

Per Serving:
377 calories; protein 14.1g 28% DV; carbohydrates 47.2g 15% DV; fat 15.2g 23% DV; cholesterol 10.2mg 3% DV; sodium 105.4mg 4% DV. Full Nutrition

Reviews (26)

Read More Reviews

Most helpful positive review

Amy Jo McCord
Rating: 5 stars
07/08/2003
This recipe is fabuloso! Thanks to the other reviewers who found this not creamy enough I substituted heavy cream for the milk. It was perfectly thick and very creamy! This is one of my top 5 pasta sauce recipes now! Read More
Helpful
(12)

Most helpful critical review

HIICI
Rating: 3 stars
03/22/2003
I thought the dish was flavorful- but the sauce wasn't as creamy as I would have preferred. My husband was very impressed with the dish. Read More
Helpful
(4)
38 Ratings
  • 5 star values: 15
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
Amy Jo McCord
Rating: 5 stars
07/08/2003
This recipe is fabuloso! Thanks to the other reviewers who found this not creamy enough I substituted heavy cream for the milk. It was perfectly thick and very creamy! This is one of my top 5 pasta sauce recipes now! Read More
Helpful
(12)
Brooke Elizabeth
Rating: 4 stars
09/27/2007
very good!! used fat free cream cheese and it turned out wonderfully! Read More
Helpful
(8)
Kim O
Rating: 5 stars
01/30/2003
This is a great recipe. It does need more seasoning. I added salt extra pesto and extra cream cheese and only used white and portabello mushrooms. I also added a tablespoon of garlic cream cheese. It's even better reheated the next day--it's creamier. Read More
Helpful
(8)
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bourdon
Rating: 4 stars
07/11/2007
Very good simple recipe. Based on comments that it was bland I chopped up some sun-dried tomatoes and added them- definately a good addition. I even used some of the juice in place of the oil for sauteing the mushrooms/ garlic. Liked the flavors a lot thanks Read More
Helpful
(7)
THEVEGGIEONE
Rating: 5 stars
02/02/2011
I thought this was excellent! I used 1/2 cup of milk and 1/2 cup of half and half to make it a little creamier. I also added a pinch of Herbes de Provence because my jarred pesto didn't have quite enough oomph. Even though it was quick and easy it makes for a very elegant meal. Thanks for sharing! Read More
Helpful
(5)
e
Rating: 4 stars
05/16/2011
Great recipe -- I love it because it's lower fat than some of the creamy pasta recipes. I eyeballed everything and added an extra spoonful of cream cheese and one of pesto too. I also added more cloves of minced garlic & some red pepper while I cooked the mushrooms. Read More
Helpful
(5)
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JDVMD
Rating: 4 stars
02/05/2007
Used regular button mushrooms and liked it just fine. Also I used heavy cream instead of milk. A little bland but still good. Read More
Helpful
(5)
Andrea
Rating: 4 stars
10/04/2010
I made the recipe as written. Very quick easy and tasty. I'll make it again. Thanks. Read More
Helpful
(5)
HIICI
Rating: 3 stars
03/22/2003
I thought the dish was flavorful- but the sauce wasn't as creamy as I would have preferred. My husband was very impressed with the dish. Read More
Helpful
(4)
More Reviews
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