Whole Wheat Fettuccine with Mushroom Cream Sauce and Crispy Shiitakes

A healthier version of the classic pasta from the Natural Gourmet Institute
Whole Wheat Fettuccine with Mushroom Cream Sauce and Crispy Shiitakes

Recipe by Chef Olivia Roszkowski,Natural Gourmet Institute

  • 4 to 6 servingsServings



  • 1/4 cup kosher salt
  • 1 pound organic whole wheat fettuccine
  • 2 tablespoons olive oil

Mushroom cream sauce:

  • 2 tablespoons olive oil
  • 1/2 lb. oyster mushrooms, trimmed & cut into strips
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon red chili flakes
  • 2 1/2 tablespoons white balsamic vinegar
  • 1 1/2 cups cashews, soaked & blended until smooth with 2 cups water

Crispy shiitakes:

  • 1/2 lb. shiitakes, stemmed & sliced thinly
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt


1. Fettuccine: Bring a medium pot filled halfway with water to a boil. Add the salt and fettuccine. Cook for 6 to 8 minutes, or until tender. Reserve a portion of cooking water to possibly thin out sauce later. Strain pasta and plunge into an ice bath to stop cooking process. Toss pasta gently with olive oil.

2. Mushroom cream sauce: Heat a large deep sauté pan with olive oil over medium heat. Add the oyster mushrooms and sea salt, and sauté for 5 minutes, or until softened and golden. Fold in the red chili flakes, vinegar, and blended cashews and cook for additional minute.

3. Crispy shiitakes: Preheat oven to 350º F. Toss the shiitakes with olive oil and sea salt, spread out on parchment lined half sheet trays, and bake for 15-20 minutes, or until crisp, stirring halfway.

See Also: Celeriac Soup