Fettuccine with Garlic, Mushrooms and Herbs

Fettuccine pasta with lots of garlic, fresh champignon mushrooms and fresh herbs

  • Main DishesType
  • EasyDifficulty
  • 15-30 minPrep. Time
  • 4Serving/Unit


Fettuccine long pasta, 300 g
Olive oil, 3 tablespoons
Garlic, 10 cloves
thinly sliced
Champignon mushrooms, 1 package (200 g)
fresh and sliced
Thyme, 3 stems
Dried oregano, 2 flat teaspoons
Dry white wine, 1/4 cup
preferably Chardonnay or Sauvignon Blanc
Parsley, 1 handful
fresh and finely chopped
Basil, 2 handfuls
fresh and finely chopped
Salt, a pinch
Black pepper, a pinch
coarsely ground


1. Cook the pasta according to the preparation instructions.
2. Slightly brown the garlic in olive oil. Add the mushroom slices and the thyme and oregano, and continue to fry until the mushroom liquids begin to disappear.
3. Add the wine and fry until reduced. Add the parsley and basil. Fry for another minute and add the cooked pasta.
4. Mix well and continue to cook for another 3 minutes. Remove the thyme, season with salt and pepper and enjoy.
5. Bon appetite (:
You can use any type of long pasta (fettuccine, spaghetti, macaroni, tagliatelle, pappardelle).

The spices in the recipe are according to personal taste. The preparation method also includes frying.

Nutritional Values Serving/Unit 100 Grams
Calories 227 cal 129 cal
Proteins 6 g 4 g
Carbohydrates 32 g 18 g
Fat 8 g 4 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Yoni Stern Recipe by Yoni Stern
Fettuccine with Garlic, Mushrooms and Herbs
Wonderful pasta dinner
Fettuccine with Garlic, Mushrooms and Herbs