Fettuccine with Creamy Mushroom Ragu

Fettuccine with Creamy Mushroom Ragu

A delicious and creamy Mushroom Ragu for Fettuccine - an easy meal for any night of the week.
Course Main
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author Almond Breeze


  • 12 oz 375 g fettuccini
  • 2 tbsp 30 mL olive oil
  • 2 shallots finely chopped
  • 2 garlic cloves minced
  • 1 lb 500 g mixed mushrooms, sliced
  • 1 tbsp 15 mL chopped fresh rosemary
  • 1/4 tsp 1 mL each salt and freshly ground pepper
  • 1 cup 250 mL Almond Breeze® Unsweetened Original
  • 1 tbsp 15 mL lemon juice
  • 1 tsp 5 mL finely grated lemon zest
  • 1/4 cup 60 mL finely chopped fresh parsley


  1. Cook fettuccini according to package directions; drain, reserving 1/3 cup (75 mL) pasta water
  2. Meanwhile, in large skillet, heat oil over medium-high heat; cook shallots and garlic for 2 minutes. Add mushrooms, rosemary, salt and pepper; cook for 6 to 8 minutes or until mushrooms are tender. Transfer half of the mushrooms to blender along with Almond Breeze, lemon juice and lemon zest; purée until smooth.
  3. Stir mushroom purée into skillet with sliced mushrooms until combined; cook for 2 or 3 minutes or until heated through.
  4. Add pasta and pasta water to skillet; cook for 2 minutes or until pasta is evenly coated and liquid has evaporated slightly. Divide evenly among 4 plates; garnish with parsley.