Fettuccine with Mushrooms
This is a non-traditional fettuccine made with creamy mushrooms. It is my take on and´old classic dish.
It´s weekend again, yay. Today I want to share another weekend favourite of mine, pasta. Who doesn’t love a bowl off creamy, hearty pasta with some fresh herbs.
First I would like to say, that this is NOT a traditional fettuccine, this is my version of a creamy, simple pasta. So please don´t bite my head off cause it isn’t the way your grandmother makes her fettuccine.
Also, instead of using cream, I add Greek yogurt to my pasta; it is a great substitute for cream. I always have yogurt in the house, but I almost never have cream. I know it sounds gross, but honestly, it gives you that creamy texture that you want with this pasta, and I promise that it doesn’t taste like yogurt.
This, combined with the white wine, gives it a unique taste. I also need to add, that the will give it a slight bitter taste, I love it, but if this isn’t your cup of tea, omit the wine. I hope you enjoy this recipe as much as I do. Please feel free to add any suggestions or tips. I am happy to learn.
White button mushrooms
Cook your pasta according to the packet instructions
While the pasta is cooking, melt two spoons of butter in a frying pan.
Slice your mushrooms and add them to the pan.
When all the butter has been absorbed, add a spoon of garlic.
As the mushrooms begin to brown, add some white wine, about 50ml.
When the pasta is done, add it to the mushrooms. Stir well.
Lastly, add four generous spoons of Greek yogurt.
Season with some fresh basil and cayenne pepper.