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Browned butter makes this killer weeknight Parmesan fettuccine SO unbelievably flavorful! Roasted mushrooms and broccoli make it an entire vegetarian meal-in-one!
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5 from 1 vote

Browned Butter Parmesan Fettuccine with Mushrooms + Broccoli

Browned butter makes this killer weeknight Parmesan fettuccine SO unbelievably flavorful! Roasted mushrooms and broccoli make it an entire vegetarian meal-in-one!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 2 cups sliced fresh mushrooms
  • 2 cups fresh broccoli florets
  • 2 cloves garlic smashed and finely minced
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/3 cup butter browned
  • 2 tablespoons minced fresh parsley
  • 3/4 cup grated Parmesan cheese
  • 12 oz cooked hot fettuccine noodles
  • Additional grated Parmesan and parsley for topping

Instructions

  • Toss mushrooms, broccoli, and garlic in olive oil and spread on a baking sheet. Roast at 400F 15-20 minutes until vegetables are tender. Season with salt and pepper to taste, keep warm and set aside.
  • In a large serving bowl, toss butter, parsley and Parmesan into noodles until evenly coated. Add mushroom mixture and season pasta with salt and pepper to taste. Top with additional Parmesan and parsley and serve warm. Enjoy!