Creamy Black Garlic & Pepper Mushroom Fettuccine

Serving Size: 4-6


1 lb. Black Garlic & Pepper Fettuccine
4 tbsp. extra-virgin olive oil
8-10 oz. baby bella (or button) mushrooms, sliced
4-6 cloves garlic, peeled & sliced
2 shallots, thinly sliced
1⁄2 cup heavy cream
1 lemon, zest and juice
4 tbsp. fresh basil, chopped
Salt & pepper, to taste
1⁄2 cup freshly grated Parmesan, plus additional, to taste


  1. Cook pasta in a large pot of boiling lightly salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
  2. Meanwhile, heat olive oil in a large, nonstick skillet over medium heat. Add mushrooms and garlic, toss to coat with oil. Cook for about 5 minutes. Reduce heat to medium-low. Add shallots and cook, stirring frequently, until shallots are soft and tender, about 3-5 minutes. Add cream and bring to a boil. Turn down the heat and let simmer until begins to thicken.
  3. Add pasta to skillet and toss to combine. Add basil, salt & pepper, lemon juice, lemon zest, and 1⁄2 cup Parmesan. Toss thoroughly.
  4. Transfer to serving bowls and garnish with salt & pepper and fresh Parmesan. Serve and enjoy!