Creamy and delicious roasted portobello mushroom fettuccine recipe

Indulge in the rich flavors of this creamy and satisfying roasted portobello mushroom fettuccine. This recipe combines tender roasted portobello mushrooms with al dente fettuccine pasta in a velvety cream sauce. The earthy and meaty flavors of the mushrooms, combined with the richness of the sauce, create a mouthwatering pasta dish that is perfect for a cozy dinner or special occasions. Serve it with a crisp side salad and crusty garlic bread for a complete meal that will impress your family and friends.

Ingredients

• 8 ounces fettuccine pasta
• 4 large portobello mushrooms
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• Salt and black pepper to taste

Directions

1. Preheat the oven to 400°F (200°C).
2. Clean the portobello mushrooms and remove the stems.
3. Place the mushrooms on a baking sheet, gill side up.
4. Drizzle 2 tablespoons of olive oil over the mushrooms and sprinkle with half of the minced garlic.
5. Season with salt and black pepper to taste.
6. Roast in the preheated oven for 20-25 minutes until the mushrooms are tender and slightly caramelized.
7. While the mushrooms are roasting, cook the fettuccine pasta according to package instructions in a pot of salted boiling water until al dente.
8. In a large skillet, heat the remaining tablespoon of olive oil over medium heat.
9. Add the remaining minced garlic and sauté until fragrant.
10. Reduce the heat to low and pour in the heavy cream.
11. Simmer for 2-3 minutes, stirring continuously, until the cream thickens slightly.
12. Add the grated Parmesan cheese and stir until melted and smooth.
13. Season with salt and black pepper to taste.
14. Drain the cooked fettuccine and add it to the skillet with the cream sauce.
15. Toss the pasta until well coated with the sauce.
16. Slice the roasted mushrooms into thick strips and add them to the skillet.
17. Sprinkle with chopped fresh parsley and gently toss to combine.
18. Serve the roasted portobello mushroom fettuccine hot, garnished with additional Parmesan cheese and parsley, if desired.

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