15-Minute Fettuccini Alfredo With Mushrooms and Capers

Does anyone in your family enjoy eating pasta? If so, you may want to add this recipe for 15-Minute Fettuccini Alfredo With Mushrooms And Capers to your recipe repertoire. As I mentioned when sharing my recipe for 15-Minute Chicken Teriyaki With Rice, I like being able to say I diced, shred, sauteed or baked multiple ingredients when preparing a meal for my family. But, on some days–okay, many days–cooking like that isn’t possible.

If you’ve been following me on Instagram, you know that my family and I enjoy eating out. However, I don’t want to have to turn to a restaurant every time I’m pressed for time and desire to give a delicious meal to my family. This is why I’m so excited that I keep finding ways to streamline dishes they like without spending a lot amount of time in my kitchen.

In the past, my family and I have stopped by popular quick-service or casual dining restaurants that are known for their hearty entrees as we’re on our way to a rehearsal or a production. However, I’m thrilled that I’ve been able to come up with quite a few one-pan entrees that I can prepare faster than a visit to a nearby restaurant would take. Below, for your perusal, is one of the Italian recipes in case you’d like to make it for your family.

What You’ll Need To Make 15-Minute Fettuccini Alfredo With Mushrooms and Capers (Four servings; suggestions for stretching it to six servings follow the recipe.)

*Butter (or Vegetable Oil)

*Bag of Frozen Whole Foods Fettuccini Alfredo–I really like my recipe for homemade Alfredo sauce but, when I don’t have time to make it, I use this package because it includes the pasta and the sauce.

*Bag of Frozen 365 Organic Mixed Mushrooms–This blend contains white-, crimini-, portobello- and shiitake mushrooms. You could also use a 4-ounce can of sliced organic mushrooms.

*Jar of Capers

*Salt and Pepper (optional)

*Shredded Parmesan Cheese (optional)

How To Make 15-Minute Fettuccini Alfredo With Mushrooms and Capers

1.Melt two tablespoons of butter in a non-skillet over medium heat. (The directions on the bag indicates oil should be used, but I’ve used butter and end up with beautiful results.) Cook the fettuccine alfredo on medium heat for approximately five minutes, stirring gently. Note: The directions say that three tablespoons of water should be added to the skillet, but I don’t always remember to do that and still end up with a delicious dish.

Contents from the bag of fettuccine (which includes the sauce cubes) in the skillet

2.Add half the bag of frozen mushrooms (5 ounces) to the skillet and fold them into the pasta. Continue cooking the pasta and mushrooms on medium heat for about five minutes or until the mushrooms are heated through, stirring frequently to prevent the food from sticking. Remember that you can also use a four-ounce jar of sliced mushrooms.

Fettuccine with mushrooms added

3.Drain the jar of capers and fold approximately four tablespoons of them (about half the jar) into the entree. Stir the ingredients well to make sure they’re blended. Then, cover the skillet and continue to cook it for three more minutes to make sure all the ingredients are heated through.

Fettuccine with mushrooms and capers added

4.You could add salt or pepper to taste before plating the pasta. Once the entree is on your family members’ plates, you could also garnish it with shredded parmesan cheese if desired.

5.Enjoy!

Serving Suggestion: For an even heartier meal, cut a medium-sized baguette into one-inch slices and spread the top of each slice with butter and Italian seasoning. Broil the slices until the tops of the slices are lightly browned.

Need To Have Six Servings Of The Entree?: Rather than double the amount of pasta that you use (which would increase your cooking time significantly), consider stretching the recipe to six servings by using an ingredient you have leftover from a previous dinner or lunch as you add the capers. Suggested ingredients include one cup of cooked, diced chicken; one cup of cooked, thinly-sliced steak; one cup of cooked green- or sugar snap peas; or a whole cup of fresh spinach. Once you’ve put in your add-in and stirred the contents of the skillet well, cover it. Allow the ingredients to cook for five minutes instead of the three minutes originally mentioned for Step #3 to make sure ingredients are heated through.

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