Fettuccini al Fungi


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!

6 servings


  • 1 pound crimini mushrooms, sliced

  • 2 fresh shiitake mushrooms, stemmed and sliced

  • 1 large portobello mushrooms, sliced

  • 2 cloves crushed garlic

  • ¼ cup olive oil

  • 2 tablespoons pesto

  • 1 cup milk

  • 2 tablespoons cream cheese

  • 12 ounces dry fettuccine pasta


  1. Cook the pasta according to package directions.

  2. 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.

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

Nutrition Facts (per serving)

377 Calories
15g Fat
47g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 377
% Daily Value *
Total Fat 15g 19%
Saturated Fat 4g 19%
Cholesterol 10mg 3%
Sodium 105mg 5%
Total Carbohydrate 47g 17%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 14g
Vitamin C 1mg 5%
Calcium 103mg 8%
Iron 3mg 15%
Potassium 281mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.