Wholewheat Mushroom Fettuccine

Wholewheat Mushroom Fettuccine

Categories: Pasta, Vegetarian

Serves: 6-8 Preparation time: 5 minutes Cooking time: 20 minutes



  • 2 cloves garlic, peeled
  • 3 tbsp fresh thyme leaves
  • 50g walnut pieces
  • 2 tbsp Filippo Berio Extra Virgin Olive Oil
  • 450g mixed mushrooms, such as shiitake, crimini, and portobello
  • 120ml dry red wine
  • 1 tsp Filippo Berio Balsamic Vinegar
  • Salt and freshly ground pepper
  • 450g wholewheat fettuccine
  • Grated Pecorino cheese, grated


  1. Mince garlic and thyme together; set aside.
  2. 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.
  3. 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.
  4. In large pot of boiling salted water, cook fettuccine as directed on package. Drain, reserving 60ml 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 and grated cheese.

Cooks tips

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

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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