Whole Wheat Fettuccine with Mushrooms

Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
Servings: 8
  • 2 cloves garlic, peeled
  • 3 tbsp fresh thyme leaves
  • 1/2 cup walnut pieces
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 1 lb mixed mushrooms, such as shiitake, crimini, and portobello
  • 1/2 cup dry red wine
  • 1 tsp Filippo Berio Balsamic Vinegar
  • Salt and freshly ground pepper
  • 1 lb whole wheat fettuccine
  • Grated Pecorino cheese
      • Mince garlic and thyme together; set aside.
      • Heat large nonstick sauté pan over medium heat; toast walnuts, stirring often with wooden spoon, for 2 minutes or just until fragrant. Transfer nuts to small dish.
      • Heat oil in same pan; cook garlic and thyme for 1 minute. Stir in mushrooms; cook for about 5 minutes or until they release juices, then start to look dry. Increase heat to high; stir in wine and vinegar. Cook for 1 minute; reduce heat, stir in salt and pepper to taste. Remove from heat; keep warm.
      • In large pot of boiling salted water, cook fettuccine as directed on package. Drain, reserving 1/4 cup cooking water. Add fettuccine and cooking water to pan along with reserved mushrooms; cook, stirring, over medium heat until heated through. Transfer to serving platter; sprinkle with walnuts. Pass cheese on the side.


      Tip: If desired, you can substitute fettuccine made with semolina flour instead of whole wheat.


      Recipe provided by Chef Mary Ann Esposito



    30 Mins or Less

    Ingredient: Pasta

    Cooking Method: Sauté / Pan Fry

    World Cuisine: Italian

    Product: Balsamic Vinegar

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