Description
Perfect Roasted Vegetables | Easy Oven Recipe — a creamy mushroom Parmesan fettuccine perfect for comforting weeknight dinners and meal prep. Makes 4 servings in 30 minutes with 9 simple ingredients.
Ingredients
Scale
- 8 ounces fettuccine pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the fettuccine according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add onions and garlic; sauté until softened.
- Add the mushrooms and cook until they release their moisture and become golden brown.
- Pour in the heavy cream and bring to a simmer. Stir in Parmesan cheese and mix until smooth.
- Season with salt and pepper to taste.
- Toss the cooked fettuccine into the sauce to coat well.
- Garnish with fresh parsley before serving.
Notes
- Fridge Storage: Transfer leftover mushroom fettuccine to an airtight glass container within 2 hours of cooking, following FDA food safety guidelines. The assembled dish keeps for 3 days at 40 °F or below. Store sauce and pasta separately when possible to prevent the noodles from turning overly soft during refrigeration.
- Freezer Storage: Cool the fettuccine and sauce completely, then portion into freezer-safe containers or heavy-duty zip bags with excess air pressed out. Label with the date and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating—never thaw cream-based sauces at room temperature to avoid bacterial growth.
- Oven Reheat: Preheat oven to 325 °F. Place refrigerated fettuccine in an oven-safe dish, add 1–2 tablespoons of cream or water, cover tightly with foil, and bake for 15 minutes. Remove foil for the last 3 minutes if you want slightly crisped edges on top. Stir gently before serving.
- Microwave Reheat: Spoon one portion into a microwave-safe bowl and drizzle with a splash of water or cream. Cover loosely and heat at 50% power for 2 minutes, stirring halfway through. The lower power setting prevents the cream sauce from splitting or becoming grainy, preserving a smooth, silky texture.
- Air Fryer Reheat: For a slightly crispy-edged result, spread a single portion into a small air-fryer-safe dish. Set the air fryer to 320 °F and reheat for 5 minutes, pausing halfway to stir. This method works best when the pasta has a touch of extra sauce or oil to prevent drying out.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 plates
- Calories: 486 calories
- Sugar: 4g
- Sodium: 320mg
- Fat: 27g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 72mg