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Crunchy Fettuccini with Mushrooms and Asparagus

Updated: Jun 17, 2020


1/4 cup olive oil

3 1/2 cups Cremini mushrooms, halved

1/2 cup white wine

1 tablespoon fresh thyme

2/3 cup heavy cream

salt and papper

1/2 tablespoon lemon zest

1 garlic clove, crushed

3 tablespoons parsley, chopped

4 tablespoons panko

1 bunch broccolini or asparagus

1 pack fettuccini


  1. Bring a large pot of salted water and a small pot of salted water to boil. heat the olive oil over medium high heat in a large saucepan and sauté the mushrooms for about 5 minutes until they are taking on color. Add the wine and thyme and bring to a boil. reduce liquids by two thirds. Add the cream and stir to mix. add salt and pepper to taste, and keep warm.

  2. mix together the lemon zest, garlic and parsley. in a pan over medium heat toast the panko until golden.

  3. Cut broccolini or asparagus into 2.5 inch long pieces. blanch in the small pan of boiling water for 2 minutes and drain.

  4. add the pasta to the large pot of water. when the pasta is just ready add the broccolini or asparagus to the cream sauce to reheat. drain the pasta keeping some o the water, and stir in with the cream sauce. add half of the parsley mix. if the sauce seems dry add some of the reserved pasta water.

  5. transfer the pasta to a serving bowl stir in the rest of the parsley mix into the panko and sprinkle generously over the pasta. Serve immediately.

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