Fettuccine with Cremini Mushrooms, Rosemary, Sage, and Thyme
Fresh rosemary, sage, and thyme turns this into a flavorful dish. You could also add sliced, grilled chicken to the pasta, which would pair nicely with the cremini mushrooms and for a heartier meal.Serves 4-6
Ingredients
- 12 ounces of your favorite fresh or dry fettuccine
- 1 pound cremini mushrooms , cleaned, ends trimmed, and cut into thick slices
- 1 tablespoon fresh rosemary needles , finely chopped
- 1 tablespoon fresh sage leaves , chopped
- 2 tablespoons fresh thyme leaves , chopped
- 1 garlic clove , minced
- 4 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- In a large cast-iron skillet, heat 3 tablespoons olive oil over medium-high heat. Add the mushrooms, season with salt and pepper, and cook for 8-10 minutes, stirring. Add the rosemary, sage, thyme, and garlic and cook for 2 minutes longer, stirring.
- Bring a large pot of salted water to a boil over high heat. Add the fettuccine and cook until it is al dente. Drain the pasta, reserving 1 tablespoon of the water.
- Add the pasta, the additional 1 tablespoon olive oil, and reserved water, to the skillet. Cook for 2 minutes, gently mixing until combined.
- Transfer the pasta to a serving platter or individual plates. Sprinkle black pepper over the top, if desired. Serve immediately.