Best Pesto Fettuccine Alfredo With Mushrooms Recipes

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FETTUCCINE WITH CREAMY PESTO



Fettuccine with Creamy Pesto image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
12 ounces dried egg fettuccine
1 10-ounce bag spinach
2 tablespoons unsalted butter
3/4 cup heavy cream
Pinch of freshly grated nutmeg
Finely grated zest of 1 lemon
3/4 cup freshly grated parmesan cheese, plus more for topping
Freshly ground pepper
1/4 cup prepared pesto

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente, adding the spinach during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain the pasta and spinach.
  • Meanwhile, melt the butter in a large skillet over medium heat. Add the heavy cream, nutmeg, lemon zest and 1/2 teaspoon salt. Increase the heat to medium high and bring the liquid to a simmer. Add the pasta and spinach and toss until coated, about 1 minute. Stir in the cheese and season with salt and pepper. Stir in enough of the reserved cooking water to loosen the sauce.
  • Remove from the heat and immediately stir in the pesto. Divide among bowls; top with pepper and more parmesan.

Nutrition Facts : Calories 670, Fat 37 grams, SaturatedFat 19 grams, Cholesterol 188 milligrams, Sodium 802 milligrams, Carbohydrate 64 grams, Fiber 5 grams, Protein 21 grams, Sugar 5 grams

PESTO FETTUCCINE ALFREDO WITH MUSHROOMS



Pesto Fettuccine Alfredo With Mushrooms image

Make and share this Pesto Fettuccine Alfredo With Mushrooms recipe from Food.com.

Provided by Casie

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 cups cooked fettuccine pasta (fresh is best)
2 tablespoons butter
2 cups cremini mushrooms, sliced
6 garlic cloves, minced
2 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups parmesan cheese, grated
4 tablespoons pesto sauce

Steps:

  • Heat butter over medium-high heat until melted.
  • Add mushrooms, sautéing 3 minutes.
  • Add 2 cups of half and half, salt, and pepper, stirring for 5 minutes, but do not let it boil.
  • Slowly add Parmesan and pesto.
  • Heat through and serve over fettuccine.

Nutrition Facts : Calories 753.7, Fat 60.9, SaturatedFat 37.6, Cholesterol 186.1, Sodium 1620.1, Carbohydrate 16.6, Fiber 0.3, Sugar 1.2, Protein 36.7

PESTO ALFREDO



Pesto Alfredo image

Pesto Alfredo, easy homemade Fettuccine Alfredo recipe with Pesto Alfredo sauce.

Provided by Lisa Huff

Categories     Dinner

Time 45m

Number Of Ingredients 6

1/2 pound fettuccine pasta ((or your favorite pasta))
2 Tablespoons unsalted butter
2 cloves garlic (minced)
1 cup heavy cream
1 1/2 cups freshly grated Parmesan cheese
1/4 cup Pesto ((or homemade pesto))

Steps:

  • Bring a large pot of water to boil and cook pasta according to box directions for al dente.
  • Meanwhile, place a large pot over medium heat. Melt butter, then stir in minced garlic cloves. Cook about 1 minute or until garlic is soft and fragrant, stirring constantly.
  • Slowly add the heavy cream to the saucepan, whisk until cream comes to a boil. Reduce heat and simmer about 3-5 minutes or until it starts to thicken.
  • Stir in Parmesan cheese and pesto until smooth and thick. Stir in drained cooked pasta.

Nutrition Facts : Calories 697 kcal, Carbohydrate 45 g, Protein 25 g, Fat 47 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 178 mg, Sodium 754 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

MUSHROOM FETTUCCINE ALFREDO



Mushroom Fettuccine Alfredo image

I saw this recipe recently in a NJ newspaper and just had to try it. Thought it was better than the fettuccine in most NYC restaurants. If you like mushrooms and alfredo sauce, this is for you!

Provided by Diamond Joe

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter, divided
2 tablespoons extra virgin olive oil (more as needed)
4 shallots, thinly sliced
5 garlic cloves, minced
16 ounces fresh mushrooms, cleaned and sliced
1 teaspoon salt
1 teaspoon ground pepper (reg or white doesn't matter)
1/2 teaspoon allspice
1 cup cream sherry
2 cups heavy cream
3 tablespoons dried parsley
2 cups good parmesan cheese

Steps:

  • In a good size skillet with a tight fitting lid, melt 2 tablespoons of butter on medium heat. when melted, add olive oil and shallots. cook shallots until tender and slightly carmelized. Then add the minced garlic.
  • Add the mushrooms and mix together until they start to cook down. If the pan appears dry, add a little more olive oil as needed. Cover and Cook until the mushrooms are tender, about 6-7 minutes.
  • Once the mushrooms are tender, Add the salt, pepper, allspice and sherry. Cook for several minutes until the mushrooms absorb some of the liquid.
  • Raise the heat a little and add the cream and remaining butter. Stir frequently until the sauce starts to bubble and thicken, then reduce the heat back to medium and add the cheese and parsley, incorporating all ingredients together, adding the cheese gradually. Do not add the cheese all at once or it will not melt properly and clump in the sauce. Add it in about 3-4 additions. Stir until the sauce is thick.
  • Serve over fettuccine that is cooked al dente.
  • NOTE- This recipe can easily be halved for a quick romantic dinner for 2!

Nutrition Facts : Calories 933.1, Fat 77.1, SaturatedFat 44.4, Cholesterol 237.6, Sodium 1412, Carbohydrate 23, Fiber 1.8, Sugar 7.3, Protein 26.7

MUSHROOM SHRIMP ALFREDO PASTA



Mushroom Shrimp Alfredo Pasta image

I combined several different recipes to create this one - it's definitely a winner. Serve sprinkled with chopped parsley.

Provided by Ailea Clarkson

Categories     Main Dish Recipes     Pasta     Shrimp

Time 50m

Yield 6

Number Of Ingredients 11

1 (16 ounce) box dry fettuccine pasta
1 pint heavy whipping cream
1 ¼ cups butter, divided
¾ cup grated Romano cheese
½ cup grated Parmesan cheese
3 cloves garlic, crushed, divided
salt and ground black pepper to taste
2 tablespoons olive oil
1 large onion, chopped
8 ounces diced mushrooms
1 (8 ounce) package frozen shrimp, deveined and tails removed, thawed

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in fettuccine, bring back to a boil, and cook over medium heat until tender yet firm to the bite, about 8 minutes. Drain.
  • Heat heavy cream and 1 cup butter together in a large saucepan over medium heat until butter is melted. Add Romano cheese, Parmesan cheese, 1 clove garlic, salt, and black pepper; cook and stir until cheese is melted and sauce thickens, about 5 minutes. Remove from heat.
  • Heat remaining 1/4 cup butter and olive oil in another saucepan over medium heat. Add onion; cook and stir until softened and translucent, about 2 minutes. Stir in remaining 2 cloves garlic and mushrooms. Increase heat to medium-high and cook until soft, about 2 minutes. Add shrimp; cook and stir until firm and light pink in color, 1 to 2 minutes.
  • Fold shrimp mixture into sauce. Add drained fettuccine; toss to coat with sauce.

Nutrition Facts : Calories 1059.7 calories, Carbohydrate 62.2 g, Cholesterol 289.2 mg, Fat 80.3 g, Fiber 3.4 g, Protein 27.1 g, SaturatedFat 47.4 g, Sodium 682 mg, Sugar 4.5 g

PESTO ALFREDO SAUCE



Pesto Alfredo Sauce image

This simple alfredo sauce is quick and full of flavor. Not as thick as traditional sauce but it also doesn't have as much fat or calories. Serve over cooked fettuccine noodles and sprinkle with Parmesan.

Provided by Sarah Dipity

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 13m

Yield 3

Number Of Ingredients 6

1 cup half-and-half
¼ cup prepared pesto
2 tablespoons butter
¼ teaspoon garlic powder
⅛ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Stir half-and-half, pesto, butter, garlic powder, salt, and pepper together in a skillet over medium-low heat; cook until hot, about 8 minutes.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 5.1 g, Cholesterol 56.9 mg, Fat 26.4 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 13.2 g, Sodium 343.3 mg, Sugar 0.2 g

SUPER FAST MUSHROOM ALFREDO RECIPE BY TASTY



Super Fast Mushroom Alfredo Recipe by Tasty image

Here's what you need: olive oil, baby bella mushroom, dried fettuccine pasta, garlic, Swanson® Vegetable Broth, Campbell's® Cream of Mushroom Soup, garlic powder, kosher salt, freshly ground black pepper, grated parmesan cheese, fresh parsley

Provided by Campbell's

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
3 cups baby bella mushroom, (option to use frozen mushrooms)
1 lb dried fettuccine pasta
2 tablespoons garlic, minced
6 cups Swanson® Vegetable Broth, divided
1 can Campbell's® Cream of Mushroom Soup, divided
½ teaspoon garlic powder
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper, plus more for garnish
2 cups grated parmesan cheese
¼ cup fresh parsley, plus more for garnish

Steps:

  • Preheat the oven to 400°F (200°C).
  • In a small skillet, heat the olive oil over medium heat until it shimmers. Add the mushrooms and cook until crispy, 3-5 minutes. Remove the pan from the heat.
  • In a 9 x 13-inch baking dish, combine the fettuccine, garlic, 4 cups of Swanson® Vegetable Broth, half of the Campbell's® Cream of Mushroom Soup, garlic powder, salt, and black pepper and stir until evenly incorporated. Cover the baking dish with foil.
  • Bake for 20-25 minutes, until pasta has slightly softened and sauce has thickened.
  • Remove from the oven and stir in the remaining 2 cups Swanson® Vegetable Broth, the remaining Campbell's® Cream of Mushroom Soup, and the Parmesan cheese. Return to the oven for another 20-25 minutes, or until pasta is tender and the sauce is thick and smooth.
  • Remove from the oven and stir in the parsley and some of the crispy mushrooms.
  • Garnish with the crispy mushrooms, more parsley, and black pepper. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 1323 calories, Carbohydrate 114 grams, Fat 81 grams, Fiber 3 grams, Protein 23 grams, Sugar 18 grams

FETTUCCINE WITH PESTO SAUCE



Fettuccine With Pesto Sauce image

This a Pesto recipe I came up with after trial and error. You could add more garlic but caution the HOTTER it will get.

Provided by Ginas Cucina

Categories     Sauces

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups of packed fresh basil leaves
2 -3 garlic cloves, minced
1/2 cup pine nuts
1 1/4 cups extra virgin olive oil
1/2 cup of grated parmesan cheese
1/2 cup grated pecorino romano cheese
1 lb fettuccine

Steps:

  • place basil, garlic, pine nuts, and cheese in a food processor and process about 15 seconds.
  • With processor still on pour oil in through the tube in a steady stream till all the oil is used.
  • Turn off processor.
  • Cook fettuccine in salted boiling water to your taste.
  • Drain pasta well.
  • Add a some sauce to the pasta and mix pasta with the sauce.
  • Serve pasta and add sauce to your liking.

Nutrition Facts : Calories 1209.9, Fat 87.8, SaturatedFat 13.7, Cholesterol 106.8, Sodium 217.9, Carbohydrate 85.4, Fiber 5.2, Sugar 2.9, Protein 23.9

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