Mushroom & Sage Fettuccine with Mascarpone Cheese (Best Pasta You'll Ever Eat)


  • 2 Tbsp Zeytin Extra Virgin Olive Oil plus 3 Tbsp For Drizzling
  • 1/2 Sweet Onion, Finely Diced
  • 1/2 Lb Baby Bella Mushrooms, Thinly Sliced
  • 1/2 Oz Fresh Sage Leaves, Finely Chopped
  • 4 Tbsp Mascarpone Cheese
  • 3 Tbsp Parmesan Cheese
  • Salt and Pepper to Taste
  • Dried Fettuccine 


  1. In a large pot, bring slightly salted water to boil and cook dried fettuccine according to package instructions. 
  2. In a separate large pan, heat 2 tbsp Zeytin Extra Virgin Olive Oil over medium heat and sauté diced onions until translucent. 
  3. Add thinly sliced mushrooms and sauté for roughly 5 minutes. Then add sage, mascarpone cheese, salt and pepper. 
  4. Pour roughly 3-5 tbsp of the pasta cooking water into the pan and stir together. 
  5. Add in cooked pasta noodles to the pan, sprinkle parmesan cheese and drizzle the remaining 3 tbsp Zeytin Extra Virgin Olive Oil on top and serve immediately! 

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