SIMPLE GARLIC BUTTER & MUSHROOM FETTUCCINE RECIPE
Mushrooms are the focal point in this simple, garlicky pasta dish that can be whipped up in just under 20 minutes. Make the recipe vegan-friendly by substituting butter with a plant-based alternative and parmesan cheese with a vegan cashew cheese.
- 1 package fettuccine
- 1 container mushrooms, sliced
- 4 tbsp butter, divided
- 3 tbsp garlic, minced
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup parmesan cheese, shredded
- Parsley, for serving
Cook the pasta as directed on the packaging, drain, and set aside. Melt half the butter in a skillet and add the sliced mushrooms. Saute for five minutes or until golden brown. Add the minced garlic, salt, and pepper. Stir for one minute. Turn the heat to low and add the remaining butter, cooked fettuccine noodles, and parmesan cheese. Toss with tongs to coat well. Serve immediately with more parmesan cheese grated on top and fresh parsley.