Fettuccine with zucchini mushrooms butter sauce

Need some sunday brunch ideas? I have a delicious recipe waiting for you.

This one-pot pasta is so simple to cook however, it’s rich and hearty taste will leave your guests more than impressed. It’s that yummy!

Here’s what you’ll need:

1.1 cup zucchini
2.1 cup button mushrooms
3.1/2 cup Shimeji mushrooms
4.3 cloves garlic, minced
5.1 tablespoon butter
6.2 tablespoon truffle oil
7.Kosher salt
8.Freshly ground black pepper
9.3/4 cup heavy cream
10.1/2 cup vegetable broth
11.1/2 cup grated Truffle cheese
12.Italian herbs
13.1 pound dry fettuccine




Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, for about 10 minutes. Reserve 1/2 cup of the pasta water and then drain the pasta.

In a saucepan, toss some cubed zucchini and button mushrooms with some garlic and butter. Season with a pinch of salt and pepper. Next, add the vegetable broth and cream and sauté.


Next, add some grated truffle cheese and mix well. The truffle cheese adds so much flavour and has such an incredible aroma- I can’t wait till you guys taste the final product!

Add the pasta to the saucepan with the vegetables and sauce. Continue to mix well. If needed, you can add some of the reserved pasta water, tablespoon by tablespoon. This will allow the pasta to loosen out a little and be evenly coated with the sauce.

Add the Shimeji mushrooms and give a quick stir. Lastly, add a generous amount of truffle oil and sprinkle with some herbs and truffle cheese!

Serve immediately as it tastes best when hot!


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