Fettuccine with Sautéed Mushrooms and Sage

Fettuccine with Sautéed Mushrooms and Sage is a delicious and easy-to-make pasta dish that is perfect for any occasion. This dish is a perfect combination of tender fettuccine pasta, sautéed mushrooms, and aromatic sage. It is a vegetarian dish that is full of flavor and can be served as a main course or a side dish.

Ingredients (serves 4):

- 1 pound fettuccine pasta
- 1/2 cup unsalted butter
- 1/2 cup chopped fresh sage leaves
- 1 pound sliced mushrooms
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste

Cooking Tips:

- Use a large pot of salted water to cook the pasta.
- Cook the pasta until it is al dente, which means it should be firm to the bite.
- Reserve some of the pasta water to use in the sauce.
- Use a large skillet to sauté the mushrooms and sage.

Cooking Process:

1. Cook the fettuccine pasta according to the package instructions until it is al dente. Reserve 1/2 cup of the pasta water and drain the rest.
2. In a large skillet, melt the butter over medium heat. Add the chopped sage leaves and sauté for 1-2 minutes until fragrant.
3. Add the sliced mushrooms to the skillet and sauté for 5-7 minutes until they are tender and golden brown.
4. Add the cooked fettuccine pasta to the skillet and toss to combine. Add the reserved pasta water and grated Parmesan cheese and toss again.
5. Season with salt and pepper to taste.
Appearance and Taste:
Fettuccine with Sautéed Mushrooms and Sage is a beautiful dish with a rich and earthy flavor. The tender fettuccine pasta is coated in a creamy sauce made with butter, sage, and Parmesan cheese. The sautéed mushrooms add a meaty texture and a deep umami flavor. The dish is finished with a sprinkle of fresh chopped sage leaves, which add a bright and herbaceous note.
Type of Dish: Vegetarian Pasta
Main Ingredients: Fettuccine, Mushrooms, Sage