Fettuccine With Olive Oil and Mushrooms

This recipe is a bit of a spin on the traditional pasta aglio e olio, adding sliced mushrooms and complementary seasonings. I enjoyed it without cheese, but I don't think you could go wrong with a grating of fresh Parmesan to finish. I savoured this with a glass of crisp white wine in front of the TV (it's not all linen tablecloths and candles around here).

Category Main Course
Keyword mushrooms, pasta
Servings 1 serving
Author © Marlene Cornelis/Urban Cottage Life 2013-2019


  • enough fettuccine or other dried pasta for one serving
  • 1 tbsp kosher salt
  • 2 to 3 tbsp extra virgin olive oil
  • 1 small shallot, halved and thinly sliced
  • 1 large clove garlic, thickly sliced
  • a good handful of cremini mushrooms, sliced (1-1/2 cups sliced)
  • leaves from several sprigs of thyme, chopped
  • a spritz of fresh lemon juice
  • freshly ground pepper to taste

How To Make This Recipe

  1. Bring a pot of water to the boil (enough to give the pasta lots of room to cook), add about a tablespoon of salt and add the dried pasta. Cook until just barely al dente (he pasta will cook further when you add it to the sauce). If the pasta is done before the sauce is ready to receive it, drain and set aside. Either way, reserve a half cup of the cooking water.

  2. Meanwhile, heat the olive oil in a small skillet over medium heat and add the shallot and garlic, stirring occasionally. After a few minutes, once they start to soften, add the sliced mushrooms, chopped thyme and freshly ground pepper to taste. Sauté, stirring occasionally until the mushrooms are starting to brown but are still juicy. If you judge it necessary, add up to one tablespoon more olive oil, a little at a time during this process. Turn the heat to low.
  3. Once the mushrooms are cooked through, spritz on a squeeze of fresh lemon juice and add add the pasta. If you time it right, you can transfer it directly from its pot and it will carry with it enough liquid to the skillet to loosen the sauce. If the pasta finished ahead of time and has been drained, add a couple of tablespoons or so of cooking liquid until the sauce is the right consistency (i.e., just enough to get all the pasta coated without it pooling in the bottom of the pan). Toss the pasta to incorporate the sauce throughout, then taste and adjust seasoning if required.
  4. Transfer to a plate and garnish with a couple of sprigs of thyme.