We have been cooking up all sorts of new recipes in the Al Dente Pasta kitchen to share with our pasta lovers.  We took beautiful photos of this oh-so-creamy mushroom fettuccine perfect for a rainy spring day.  You will find this recipe on our brand new Wild Mushroom labels.  Peace, love and pasta!

Creamy Fettuccine with Mushrooms and Bell Pepper


1 bag Al Dente Pasta

3 tbsp. olive oil

3 cloves garlic, minced

1 sweet red bell pepper, diced

1 lb. sliced mushrooms

3/4 tsp. salt

1/2 cup cream or half and half

3/4 cup grated Parmesan

1/2 cup parsley, chopped


While bringing large pot of water to a boil, heat olive oil in skillet. Add garlic and bell pepper for 1 minute. Add mushrooms and salt, cooking until mushrooms begin to brown. Add cream. Cook pasta for 3 minutes. Drain. Add pasta to skillet with Parmesan. Season and garnish with parsley.

For an easy to print version of this recipe, click here.

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