Mushroom Fettuccine with Red Bell Pepper

Mushrooms lovers–we have the pasta dish for you! Our delicious porcini mushroom fettuccine with sautéed sliced mushrooms.
Cook Time 15 mins
Total Time 15 mins
Servings 4


  • 12 oz Al Dente Wild Mushroom Fettuccine
  • 1 lb mushrooms sliced
  • 1 red bell pepper diced
  • 3 cloves garlic
  • 1/2 cup half and half
  • 3 tbsp olive oil
  • 1/4 cup fresh parsley
  • 1 tsp coarse kosher
  • black pepper
  • 1 Cup freshly grated parmesan


  • In 3 tbsp olive oil on medium heat in large skillet, heat 3 minced garlic cloves and one small dice red pepper.
  • After 3 minutes, add sliced mushrooms. Sauté until browned about 5 minutes. Sprinkle with 1 tsp coarse kosher salt and pepper. (If using table salt then start with 1/2 tsp.)
  • Add 1/2 cup half and half and 1/2 cup parmesan. Stir, then turn off heat.
  • Cook pasta for 3 minutes. Drain and toss in skillet with sauce. Sprinkle with parsley. Stir, heating gently.
  • Serve sprinkled with remaining 1/2 cup parmesan. Season to taste.

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