7 Irresistible Reasons to Try Fettuccine With Baked Mushrooms Tonight
A light and aromatic pasta dish featuring fettuccine tossed with oven-baked mushrooms infused with lemon and thyme. This quick and easy recipe preserves the natural flavors of both pasta and mushrooms, making it an elegant meal without heavy sauces.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–4 servings
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Ingredients
- 250g fettuccine
- 300g mushrooms (e.g., cremini or button), sliced
- 2 tbsp olive oil
- 1 lemon (zest and juice)
- 1 tsp fresh thyme leaves
- Salt and pepper to taste
- Optional: grated Parmesan for serving
Instructions
- Preheat oven to 200°C (390°F).
- In a bowl, toss sliced mushrooms with olive oil, lemon zest, lemon juice, thyme, salt, and pepper.
- Spread mushrooms on a baking sheet and roast for 15 minutes, stirring once halfway through.
- While mushrooms are baking, cook fettuccine in salted boiling water according to package instructions. Drain and reserve a bit of pasta water.
- Combine baked mushrooms with cooked fettuccine. Toss well to coat. Add a splash of reserved pasta water if needed for moisture.
- Adjust seasoning to taste. Serve warm, optionally topped with grated Parmesan.
Notes
- Use a mix of mushroom varieties for a deeper flavor.
- This dish is naturally light, but can be enhanced with a drizzle of truffle oil.
- Leftovers can be refrigerated and reheated gently with a splash of water or broth.