Tuscan Mushroom and Rosemary Fettuccine

A delightful single-serving fettuccine dish featuring earthy mushrooms and aromatic rosemary, perfect for a comforting and quick meal.

⏱️ Cooking Time: 25 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Bring a pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually 8-10 minutes. Al dente means the pasta is cooked but still firm when bitten, providing a satisfying texture.
2. 2.
   While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced cremini mushrooms and cook for about 5-7 minutes, stirring occasionally, until they are tender and have released their juices, resulting in a deep, savory flavor.
3. 3.
   Add the minced garlic to the mushrooms, stirring continuously for about 1-2 minutes until fragrant, but be cautious not to burn the garlic as it can become bitter. If the garlic starts to brown too quickly, reduce the heat slightly.
4. 4.
   Once the pasta is cooked, reserve about 1/4 cup of the pasta water and drain the rest. Add the fettuccine directly to the mushroom skillet. Pour in the reserved pasta water and the remaining tablespoon of olive oil, tossing everything together to create a silky, lightly coated sauce.
5. 5.
   Sprinkle in the fresh rosemary and gently combine with the pasta and mushrooms, allowing the heat to release its aromatic oils. Season with salt and pepper to taste. Serve immediately for a bright, herbaceous finish.